Serve warm tortilla chips alongside this fresh and tangy salsa.
1 jalapeño, seeded and cut into ½-inch pieces
½ small onion, cut into 1-inch pieces
2 cups grape tomatoes
2 tablespoons fresh cilantro, stems removed
1 teaspoon kosher salt
1 teaspoon fresh lime juice
Nutritional information per serving (2 tablespoons):
Calories 6 (7% from fat) • carb. 0g • pro. 1g • fat 0g
- sat. fat 0g • chol. 0mg • sod. 192mg • calc. 4mg • fiber 0g
Active Time: 15 minutes Inactive Time: n/a
Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic and jalapeño through the feed tube to finely chop. Add the onion, and pulse to chop, about 3 times. Add the tomatoes, cilantro, salt 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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