Fire Roasted Salsa

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Ingredients

  • 1/4 medium white onion, peeled
  • 1 medium jalapeno, stem and seeds removed
  • 2 cloves garlic, peeled
  • 14.5 ounce can of fire roasted diced tomatoes
  • 1/2 fresh lime, juiced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro

Preparation

  • Chop onion, jalapeno and garlic. Then add to a tfood processor. Pulse 5-6 times, or until the bits are your desired size. Remove the cover and scrape down the insides of the bowl.
  • Add remaining ingredients, cover, and pulse 1 or 2 more times, to combine.
  • Transfer salsa to a serving dish and serve immediately.

Notes

  • Salsa keeps fresh in the refrigerator for 3 to 4 days.

Source: The Slow Roasted Italian – 5-Minute Fire Roasted Salsa Recipe