Salsa

5 from 1 vote

Bright, fresh, and spicy, this salsa goes well with pork rinds as an appetizer.

Course Appetizer, condiment, Snack

Cuisine Mexican

Keyword appetizer, dairy-free, egg-free, mexican, no-cook, nut-free, salsa, snack, tomato, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 25kcal

Author Jenny Ross

2 pounds tomatoes I like to use cherry tomatoes for lots of color but fresh or canned tomatoes work here
1-2 jalapeños seeds removed if you like less heat, diced (or use your favorite hot sauce)
1/4 cup white onion diced (1/4 onion), or 1 shallot
3/4 teaspoon garlic salt
1/4 teaspoon cumin
1/4 teaspoon monk fruit granulated, optional
1/4 cup cilantro
1 tablespoon lime juice
2 cloves garlic peeled

Place the jalapeños and onions in the food processor and process for a few seconds to chop.
Add tomatoes, salt, monk fruit, cumin, cilantro, garlic, and lime juice. Process all ingredients until well blended but do not puree - you want some larger pieces for texture.
Refrigerate overnight (this allows the flavors to really come together and is an important step).

Makes 4 cups. Serving size is 1/2 cup.