Ingredients

3 cans diced tomatoes ( Use petite diced for at least 1 can )
1 -2 jalapeno ( more or less depending on how hot you like it . )
3/4 cup onion , chopped
2 -3 garlic cloves , minced
1/2 teaspoon cumin
1/4 teaspoon sugar
1/2 - 3/4 teaspoon garlic salt
1/4 - 1/2 cup lime juice
1/4 teaspoon pepper
1/2 cup diced fresh cilantro
Mi Casa Salsa is a classic Mexican condiment that is served with a wide variety of dishes from tacos and burritos to eggs and breakfast potatoes. This versatile salsa is easy to make and can be customized to suit your tastes. Some people prefer to make it hotter by adding more jalapeño peppers, while others like it milder. Regardless of your preferences, Mi Casa Salsa is sure to add a bright and fresh burst of flavor to your next meal. Plus, since it's made with simple and natural ingredients, it's a healthy and guilt-free addition to any dish.

Instructions

1.In a food processor or blender, pulse the diced tomatoes until they are smooth.
2.Add the chopped onion, minced garlic, and jalapeño peppers to the blender and pulse for 15-20 seconds.
3.Add the cumin, garlic salt, sugar, black pepper, and fresh lime juice to the blender and pulse until well combined.
4.Add the finely chopped cilantro to the blender and pulse for a few seconds until just combined.
5.Pour the salsa into a serving bowl and let it sit in the fridge for at least 30 minutes to allow the flavors to meld together.

PROS

This salsa is incredibly easy to make and only requires a few basic ingredients.

It is a healthy and low-calorie condiment that is rich in flavor and adds a fresh and zesty kick to any dish.

CONS

If you’re not a fan of spicy foods, you may want to reduce the amount of jalapeño in the recipe or skip it altogether.

HEALTH & BENEFITS

Mi Casa Salsa is an excellent source of vitamin C, which is essential for healthy immune function.
It also contains a small amount of healthy dietary fiber and antioxidants from the fresh vegetables and herbs used in the recipe.

Leave a Reply

Your email address will not be published.