Select a size: | | | |
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 1 can Diced Tomatoes (fire-roasted Are Best)
- ½ cups Coriander (cilantro) Leaves, Raw
- 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
- 3 cloves Garlic
- 1 teaspoon Sugar
- ¼ teaspoons Ground Cumin
- ¼ teaspoons Salt
Preparation Instructions
Start by peeling the garlic cloves and roasting them. I usually brown them in a skillet or you can roast them in the oven.*
Using a food processor, pulse the cilantro, jalapeno (leave a few seeds if you like more heat) and roasted garlic till they are all minced.
Add the remaining ingredients and pulse to the consistency you like. Give it a stir before serving.
It can be stored up to a week in the refrigerator but it’s best fresh out of the processor.
*NOTE – Roasting the garlic takes some of the dread garlic breath away and gives the salsa a toasty flavor.
