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Restaurant Style Salsa recipe

Amanda Finks
  • 5 minutes
  • Serves 16

INGREDIENTS

1 28 ounce can

) whole tomatoes, undrained

3/4 cup

fresh cilantro leaves (packed)

1/2

a medium yellow onion (roughly chopped)

1

medium jalapeño pepper (seeded and roughly chopped)

1 1/2 tbsp

lime juice

2

garlic cloves (minced)

1 tsp

salt

1 tsp

sugar

1/2 tsp

cumin

1/4 tsp

ground black pepper