Keyword: 10 ingredient or less, 30 minutes or less, basic, vegan
Servings: 81/4 cup servings
Ingredients
215-ounce cansdiced tomatoesslightly drained
1mediumserranouse more or less depending on heat preference // stems and seeds removed
1cupfresh parsleylarge stems removed / / chopped
1mediumlimejuiced
½cupwhite onionchopped
1tspground cumin
½tspfine sea salt
1garlic clove
steviasub: cane sugar // to taste
2-4tbspmild green chiliesoptional
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.