Southwest Salsa Recipe Print Page | MyRecipes.com

By Stina

Ingredients

• 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles
• 5 pickled jalapeño pepper slices
• 1/4 cup firmly packed fresh cilantro leaves
• 1/4 cup chopped red onion
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices
• Serve with: tortilla chips

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Ingredients

1 (14 1/2-oz.) can diced tomatoes and zesty green chiles

5 pickled jalapeño pepper slices

1/4 cup firmly packed fresh cilantro leaves

1/4 cup chopped red onion

1 tablespoon fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon dried crushed red pepper

1/4 teaspoon salt

Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices

Serve with: tortilla chips

Preparation

Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.

Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.