6 Roma tomatoes, diced
1 clove garlic, minced
1/2 cup red onion, diced
2 Jalapenos, seeded, skinned
1/3 cup cilantro, chopped
Juice from one lime
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon cumin
1/2 teaspoon black pepper
Kosher or sea salt to taste
Directions
Method 1:
Add all the above ingredients to a food processor and pulse 2 to 3 times or until ingredients are a chunky consistency. Store salsa in a glass container with lid and refrigerate for 8 hours allowing the flavors time to marry.
Method 2:
Add all diced ingredients to a slow-cooker, cover and cook on low 3 hours. Allow salsa to cool at room temperature and store in a glass container with lid...refrigerate until ready to use. This method is more like the commercial version or restaurant style.
Serving size: 1/4 cup | Calories: 76 | Total Fat: 1 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 134 mg | Carbohydrates: 15 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 2 g | SmartPoints: 3 |
