Comes together quickly. Makes use of pantry staples. Yields a ton. Those are just a few of the attributes of this salsa. Oh, and one other thing: it's absolutely delicious. We put a batch of this together during our Smidgen podcast episode to go alongside our Sheetpan Carrot Tacos. It had us counting down to Taco Tuesday!
Ingredients:
14 oz can tomatoes with chiles (like Rotel-hot or mild)
Ingredients:
14 oz can tomatoes with chiles (like Rotel-hot or mild)
28 oz can plum tomatoes
1 jalapeno chile
½ yellow onion, chopped
1 bunch fresh cilantro, lower 1/4 of stems removed
1 Tbl Garlic Extra Virgin Olive Oil
2 tsp Cuban Spice Rub
½ tsp Himalayan Salt (or more for taste)
Juice of 1 lime
Directions:
Place all ingredients in the bowl of a food processor. Pulse until the veggies are chopped. Leave it chunky or continue to pulse to make a smoother salsa. Taste and adjust with salt and lime juice.
A note about the jalapeno: we removed the stem and placed the jalapeno, seeds and all, in the food processor. For a milder salsa, remove the seeds and membranes from the jalapeno before processing.