Best Ever, Super Easy Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 (spring onions, medium green
  • 1/2 cup Cilantro, fresh packed leaves and stems
  • 3 medium cloves Garlic
  • 1 4-ounce can Green chiles
  • 1 Jalapeno, small
  • 1/2 Red onion, small
  • 2 14 ounce cans Tomatoes, fire-roasted canned

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 cup Red pepper, roasted packed jarred
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thecafesucrefarine.com

Description

Ingredients

• 2 14 ounce cans fire-roasted canned tomatoes puréed
• ½ cup roasted red pepper (jarred), packed
• 1 4-ounce can green chiles (these are not spicy, just add great flavor)
• ½ small red onion, roughly chopped
• ½ cup fresh cilantro (leaves and stems), packed
• 6 medium green (spring) onions, cut in two inch pieces
• 3 medium cloves garlic, peeled
• 1-2 small jalapeño, seeded (if you like a spicier flavor, leaves the seeds in)
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice

Directions

• Drain the tomatoes, reserving the juice.
• Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
• Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.