I am obsessed with chips and salsa! EVERYONE who knows me, knows that I love and am down to eat them no matter the time of day 🙂 Once I start with the delicious crunch of the chip and the spice of the salsa, it’s SO hard to stop and not eat the whole bowl!
The best part of this salsa is how fast and easy it is. It only took me 5 minutes to make yesterday! What’s even better is that it’s super healthy, low-cal and all veggies!
I have this delicious recipe below but be sure while you’re making it to taste-test and add or tweak it based on your and your family’s preferences and likes. I’d suggest to add less salt than the recipe calls for and then add as needed from there. Sometimes the cans of tomatoes are salted enough that you don’t even need to add salt in.
Once you’ve blended it and gotten it just right, ENJOY! I have found that if I can pull my stuff together enough to make it the day before I am really needing or wanting it and let it sit in the fridge overnight, it tastes even better as the flavors have blended! Either way, it’s delicious so whether it’s a last minute make or a forethought, enjoy!
Also add it to any of your favorite foods like fajitas or enchiladas! Will add a whole new spice and taste to your already delicious meals/snacks!
PREP TIME: 5 minutes
COOK TIME: 0 minutes
TOTAL TIME: 5 minutes
One 28-ounce can diced or whole tomatoes (or two 14.5 oz cans work), including juice
1 small yellow onion, peeled and roughly chopped
1 or 2 jalapeno peppers (depending on how spicy you want it), de-stemmed and roughly chopped (I prefer 2; remove seeds to reduce heat level)
3 cloves garlic, peeled and finely chopped (or minced garlic out of a jar works too)
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)
1 or 2 handfuls of washed cilantro leaves, discard stems (I prefer at least 2)
3 tablespoons lime juice
Tortilla/Corn chips, for serving
- Add all ingredients into the blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally un-blended chunks of any one ingredient.
- Taste the salsa and tweak as necessary.
- Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, I’ve never had it last that long 🙂