February 18, 2020

Basic Mexican Red Salsa

Name: Basic Mexican Red Salsa
Prep time: 10 min
Yield: 8 1/4 cup servings
Ingredients: 2 15-ounce cans diced tomatoes (slightly drained); 1 medium serrano (use more or less depending on heat preference // stems and seeds removed); 1 cup fresh parsley (large stems removed / / chopped); 1 medium lime (juiced); ½ cup white onion (chopped); 1 tsp ground cumin; ½ tsp fine sea salt; 1 garlic clove; stevia (sub: cane sugar // to taste); 2-4 tbsp mild green chilies (optional)

Print Recipe

Basic Mexican Red Salsa

Prep Time10 mins

Course: Sauce

Cuisine: Mexican

Keyword: 10 ingredient or less, 30 minutes or less, basic, vegan

Servings: 8 1/4 cup servings

Ingredients

2 15-ounce cans diced tomatoes slightly drained
1 medium serrano use more or less depending on heat preference // stems and seeds removed
1 cup fresh parsley large stems removed / / chopped
1 medium lime juiced
½ cup white onion chopped
1 tsp ground cumin
½ tsp fine sea salt
1 garlic clove
stevia sub: cane sugar // to taste
2-4 tbsp mild green chilies optional

Instructions

Add tomatoes, pepper, parsley, lime, onion, cumin, salt, and garlic to food processor and pulse to mix being careful not to over-mix. The aim is a rather chunky salsa.
Taste and adjust flavor as needed. Add the optional stevia and/or mild green chilies if desired and mix again.
Serve immediately. Leftovers keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.