Salsa

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1/2 cup yellow onion (or red onion, coarsely chopped)

1/3 cup green bell pepper (coarsely chopped)

2 tablespoons jalapeño pepper (coarsely chopped; 1 large pepper, seeds and ribs removed, see note 1)

1 tablespoon garlic (coarsely chopped, 2 to 3 large cloves)

1 (28-ounce) can San Marzano whole peeled tomatoes

1 (4-ounce) can fire-roasted diced green chiles

1/2 cup fresh cilantro (coarsely chopped, pack in when measuring)

1 lime

1 teaspoon granulated sugar

1-1/4 teaspoon fine sea salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1-1/2 tablespoon tomato paste

1/2 tablespoon apple cider vinegar

Instructions

Prepare

Coarsely chop the onion, pepper, jalapeño (see note 1), and garlic.

Add Ingredients

Add roughly chopped onion, pepper, jalapeños, and garlic to a large (12-cup) food processor. Include entire can of tomatoes (with sauce), undrained diced green chiles, cilantro, 2 tablespoons lime juice, sugar, salt (see note 2), cumin, pepper, tomato paste, and apple cider vinegar.

Pulse ingredients in food processor until desired consistency is achieved. Less pulsing for chunkier salsa, more for a smoother texture.

Adjust

Taste and adjust salt, pepper, and lime juice to your liking. Transfer to an airtight container and chill in fridge for about 1 hour before serving, allowing flavors to meld and salsa to cool. Chilling isn’t essential but enhances flavors.

Nutrition

• Calories: 39 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Sodium: 792 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 2 g