Follow these steps for perfect results
Green Chiles
Not Drained
Lime Juice
Garlic
Cut Into Quarters
Salt
Ground Cumin
Jalapeno Pepper
optional
Cayenne Pepper
Optional
Diced Tomatoes
Not Drained
Red Onion
Roughly Chopped
Fresh Cilantro
Leaves
Combine green chiles (undrained), lime juice, garlic, salt, and cumin in a blender.
If desired, add jalapeno pepper and cayenne pepper.
Pulse 3-5 times to begin chopping ingredients.
Scrape down the sides of the blender jar with a spatula if necessary.
Add diced tomatoes (undrained), red or yellow onion, and fresh cilantro leaves to the blender.
Pulse 3-5 times until the salsa reaches your desired consistency.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Expert advice for the best results
Adjust the amount of jalapeno and cayenne pepper to control the spice level.
For a smoother salsa, blend for a longer period of time.
If the salsa is too thick, add a tablespoon of water at a time until desired consistency is reached.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a colorful bowl with tortilla chips.
Serve with tortilla chips.
Use as a topping for grilled chicken or fish.
Serve as a condiment with tacos or burritos.
Pairs well with the spice.
Refreshing and complements the herbs.
Discover the story behind this recipe
A staple in Mexican cuisine, often served as an appetizer or condiment.
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