Ingredients
– 1 can (28 ounces) whole tomatoes with juice
– 2 cans (10 ounces each) diced tomatoes and green chilies
– 1/4 cup chopped white onion for traditional flavor
– 1 whole jalapeño (quartered and thinly sliced)
– 1 clove minced garlic for the best taste
– 1/4 teaspoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cumin (be moderate to avoid overpowering)
– Juice of half a lime
– 1/2 cup cilantro with additional cilantro to taste
Instructions
1-Combine everything in the food processor.
2-Pulse 10 to 15 times until you get that chunky consistency you love don’t go full puree if you want it restaurant-style.
3-Taste it with a tortilla chip and adjust seasonings as needed; maybe add a touch more cilantro or salt.
4-Pop it in the fridge for at least 1 hour to let those flavors mingle and get even better.
5-Serve it up with tortilla chips or layer it on cheese nachos don’t forget, for nachos, grate cheese on chips and bake at 350°F for about 5 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use white onion for a traditional salsa flavor.
❌ Avoid adding vinegar to preserve freshness and authentic taste.
⏲️ Refrigerate for at least 1 hour before serving; flavor improves over time.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 25 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg