INGREDIENTS
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2 cans fire-roasted tomatoes, drained if you like a thicker salsa
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3 cloves garlic, peeled
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1 (4 oz.) can diced green chiles
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1 bunch (about 2 cups loosely-packed) fresh cilantro
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1 cup diced white onion
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1 jalapeno, stem removed (and seeded, if you want less heat)
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1 tsp. ground cumin
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1 tsp. salt
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1 tsp. sugar
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1/4 tsp. black pepper
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