Salsa

Pantry and Fridge

Ingredients

1-14.5 ounce can Fire-Roasted San Marzano Tomatoes, drained
1-10 ounce can Rotel Tomatoes, original or spicy, drained
1/3 cup Red Onion, medium dice (Char in a hot cast iron skillet before blending for added depth)
2 tablespoons Fresh Jalapeño, diced (Char in a hot cast iron skillet before blending for added depth)
1 1/2 teaspoons Roasted Garlic, minced (Roast a whole garlic bulb wrapped in foil with olive oil at 400°F for about 40 minutes)
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Smoked Paprika (Especially effective when using fire-roasted tomatoes)
1/4 cup Cilantro, chopped
1 tablespoon Lime Juice
1 tablespoon Orange Juice
1 teaspoon Apple Cider Vinegar
1/2 cup Fresh Tomato, finely chopped (Folded in after blending for added texture)
Pinch of Sugar or Drizzle of Honey (Balances acidity and heat)

Instructions

Makes about 3 cups

Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several times until salsa reaches desired consistency. Fold in the finely chopped fresh tomato at the end for added texture.

Store refrigerated in an airtight container for up to 7 days.

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