Perfect Salsa Roja

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Perfect Salsa Roja

Yield 6

1/4 cup is a serving.

ingredients

• 1 can (15 ounces) diced fire-roasted tomatoes (I like Muir Glen or San Merican brands)
• 1 clove garlic, roughly chopped
• ½ cup white onion, chopped
• ¼ cup lightly packed fresh cilantro leaves
• ½ medium jalapeño, seeds and ribs removed, chopped
• 1 tablespoon lime juice
• ½ teaspoon salt

Instructions

1. Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
2. In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
3. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste.

Nutrition Facts

Calories

24

Fat

0 g

Sat. Fat

0 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

3 g

Sodium

110 mg

Protein

1 g

Cholesterol

0 mg