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Restaurant Style Salsa Recipe

Robyn Stone | Add a Pinch
  • 5 minutes
  • Serves 2

INGREDIENTS

1 28 ounce can

fire-roasted diced tomatoes

1/2

large white onion (roughly chopped)

2 cloves

garlic (roughly chopped)

1

medium jalapeno peppers (roughly chopped)

1/2 cup

chopped fresh cilantro

1/4 tsp

ground cumin

1

medium lime (juice and zest)

1/2 tsp

salt

1/4 tsp

ground black pepper


NOTES