Salsa, Mexican Restaurant

Ingredientai

• 100g (about ⅔ cup) white onion (½ of an onion)

• 50g (about 2–3) jalapeño (1 jalapeno)

• 10g (about 3 cloves) garlic

• 10g (about ¼ cup) cilantro

• 10g lime juice (juice ½ lime)

• 5g (about 1 tsp) white vinegar

• 5g (about 1 tsp) salt

• 200g (about ¾ cup) tomato sauce

• 200g (about ¾ cup) fire-roasted diced tomatoes

Nurodymai

1. Rough chop onion, jalapeño (rib/seeds removed), and garlic

2. Add onion, jalapeño, garlic, cilantro, lime juice, vinegar, and salt to a food processor. Pulse until you have a coarse mince.

3. Add the tomato products. Pulse in short bursts to your desired texture.

4. Taste for salt, adjust, and serve cold with thin salty chips.