Easy Red Salsa

• servings: 8 servings
• total time: 10 minutes

Ingredients

2 15-ounce cans diced fire-roasted tomatoes* ((slightly drained))

1 medium serrano or jalapeño pepper ((more or less depending on preferred spice level // stems and seeds removed))

1 cup chopped fresh cilantro ((large stems removed))

1 medium lime, juiced ((~3 Tbsp or 45 ml as original recipe is written))

1/2 cup chopped white or red onion ((or sub green onion))

1 tsp ground cumin

½ tsp sea salt

1 clove garlic ((crushed // or 1 tsp garlic-infused oil per 1 clove garlic))

Stevia or cane sugar ((optional // to taste))

2-4 Tbsp diced mild green chilies ((optional // for extra heat))

Directions

Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You're looking for a well-blended but semi-chunky salsa.

Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.

Serve immediately with chips of choice, such as DIY Chili Cheeze Fritos, tortilla chips, or kale chips!

Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.