If you're anything like me, you could eat your weight in the chips and salsa given out at restaurants. Their salsa is always so fresh and full of flavor and no store-bought brand seems to be able to compare. This recipe has that same zingy fresh flavor, comes together in just a few minutes, and packs in tons of vegetables for an antioxidant boost!
The key to making salsa with that perfect consistency you find in restaurants is using a food processor. It evenly dices your onion, garlic, jalapeño, and cilantro without turning your tomatoes into a soupy consistency like a blender does.
Let me know in the comments if you try this recipe!
28 oz Can Crushed Tomatoes
14 oz Can Diced Tomatoes
1/2 Red Onion
1/2 Green Bell Pepper
3 Cloves Garlic
1/2 Bunch Cilantro
1 Large Jalapeno
Juice from 1 Lime
1 tsp Sea Salt
1/2 tsp Cumin
Chop your red onion, jalapeño, and bell pepper into 1" pieces and place them into the food processor with your garlic and cilantro.
Slowly pulse all of these ingredients about 10 times or until they are finely diced into even pieces.
Pour in your crushed and diced tomatoes, salt, cumin, and lime juice and pulse just until everything is combined. Be sure to stop pulsing before the salsa turns into a puree.
Taste and add ingredients as desired. If you prefer a spicier salsa, you may want to add one or two more jalapeños to this recipe!
Optional: I prefer to let my salsa sit in the fridge for at least a day before serving so the flavors can really meld.
This recipe will keep in the fridge for about a week (although it won't last that long) or in the freezer for up to four months. Be sure to store it in an airtight container!
For a nutritious alternative to corn tortilla chips, try Beanitos. They're made from white beans so they pack in extra protein and fiber and are made from real ingredients. You can order them off Amazon or find them at your local grocery store (they may be in the GF section).