Celebrate Cinco de Mayo at the office on Friday by whipping up a batch of this salsa to share with co-workers!
It’s so good that a friend asked me to make 25 pounds of it for her Cinco de Mayo party on Saturday! That’s a lot of salsa 🙂
The recipe is super easy and delicious. For a larger group or office, double the ingredients.
INGREDIENTS:
3 15-ounce cans diced fire-roasted tomatoes, slightly drained
1 jalapeño pepper (more or less depending on preferred spice level), stems removed (leave in some seeds for more spice)
1 cup chopped fresh cilantro, large stems removed (whole bunch from Trader Joe’s)
1 lime, juiced or 3 Tbsp lime juice
1/2 cup chopped red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
1 clove garlic, crushed (or 1 tsp garlic-infused oil)
3 15-ounce cans diced fire-roasted tomatoes, slightly drained
1 jalapeño pepper (more or less depending on preferred spice level), stems removed (leave in some seeds for more spice)
1 cup chopped fresh cilantro, large stems removed (whole bunch from Trader Joe’s)
1 lime, juiced or 3 Tbsp lime juice
1/2 cup chopped red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
1 clove garlic, crushed (or 1 tsp garlic-infused oil)
DIRECTIONS:
- Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You’re looking for a well-blended but semi-chunky salsa.
- Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, or pepper for heat.
- Serve immediately with chips of choice, such as tortilla chips, or kale chips!
- Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
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