Homemade Chunky or Restaurant Style Salsa
Servings 16 servings
Calories 35kcal
Ingredients
- 28 ounces canned whole peeled tomatoes drained
- 20 ounces canned tomatoes diced
- 1 cup chopped red onion or white sweet onion, Vidalia is the one prefer
- 1 cup chopped red pepper
- 1 jalapeno membrane and seeds removed, chopped or serrano peppers
- 2 cloves chopped fresh garlic
- ½ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- optional: chili powder
Instructions
- Place all ingredients in a food processor and pulse 5 times for chunkier salsa or up to 10 times for restaurant style salsa.
- Makes about 5 ½ cups. I serve my salsa room temperature after blending it but refrigerate if you are making it ahead of time or ahead of game day.
- Store leftover salsa in an airtight container in the fridge for up to 7 days.
Notes
Net Carbs: 4g
Nutrition
Serving: 1serving @ 4 ounces | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 192mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg