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Homemade Mexican Salsa


  • Total Time: 15 minutes
  • Yield: 2 cups 1x

Ingredients

Scale
  • 28oz can of whole plum tomatoes, including the juice
  • 1 small white onion, roughly chopped
  • 3 cloves garlic, crushed
  • 2 tsp. cumin
  • salt and pepper to taste
  • 1 handful cilantro, roughly chopped
  • juice from half of a lime
  • optional: jalapenos

Instructions

  1. Layer all ingredients in your food processor in the order listed.
  2. Pulse until it is at your desired consistency.
  3. Refrigerate for a couple of hours (unless you’re like me and you just dig right in!)
  4. Serve with tortilla chips or use in my Mexican rice dish
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