Serve warm tortilla chips alongside this fresh and tangy salsa.
1 garlic clove, peeled
1 jalapeno, seeded and cut into 1/2-inch pieces
1/2 small onion, peeled and cut into 1-inch pieces
1 teaspoon kosher salt
2 cups grape tomatoes
2 tablespoons fresh cilantro, stems discarded
1 teaspoon fresh lime juice
Nutritional information per serving (1/4 cup):
Calories 11 (7% from fat) | carb. 2g | pro. 0g | fat 0g sat. fat 0g | chol. 0mg | sod. 287mg | calc. 7mg | fiber 1g
Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the garlic and jalapeno through the feed tube to finely chop. Add the onion, and pulse to chop, about 3 pulses. Add the salt, tomatoes, cilantro and lime juice and pulse to chop until desired consistency is reached, about 8 to 10 pulses. Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.
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