Ever go to a Mexican restaurant just for chips and salsa? Now enjoy at home... without publicly having to reveal you left no room for dinner.
Yields 14 ounces | Prep Time: 5 minutes
1 28 oz can, plum tomatoes 1 small white onion 1/4-1/2 tsp minced garlic 1 jalapeño pepper, seeds removed 1 handful of cilantro 1 tsp Kosher salt 1 1/2 tsp ground cumin 1/8-1/2 tsp chili powder, to taste 3 tbsp fresh lime juice
Directions
1. Combine all ingredients in a food processor and blend until desired thickness.
2. Serve or store in the fridge for up to one week.