Ingredients
- 1 (28 ounce) can Roma tomatoes, drained
- 4 small Roma tomatoes, quartered
- 1 cup chopped white onion
- 1 clove garlic, smashed
- 1 small bunch fresh cilantro, stems removed
- 1 serrano chile pepper, seeded and chopped
- 1 medium jalapeño chile pepper, seeded and chopped
- 1 tablespoon freshly squeezed lime juice
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground cumin
Directions
-
Combine canned and fresh Roma tomatoes, onion, and garlic in the bowl of a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeño peppers, lime juice, salt, and cumin; process for 10 seconds. Pulse further until desired consistency is reached.
Cook’s Note
Leave seeds in jalapeño for a spicier salsa.
Nutrition Facts (per serving)
| 11 | Calories |
| 0g | Fat |
| 3g | Carbs |
| 1g | Protein |
