We eat a ridiculous amount of salsa. I used to buy it in the glass jar, but then I tried the fresh kind that’s in the produce section at the grocery store and was hooked. Every week I buy a container of that stuff, and every week we eat it within 3 days. It’s a problem. Kind of.
I feel like salsa HAS to be healthy, since it’s just veggies. The fried tortilla chips, not so much, but do you know how much fried food or chips I eat? Pretty much none. Everything in moderation!
The most time-consuming part of this was peeling the garlic cloves. I love garlic so much, but peeling and chopping it takes hours, I swear. Other than that, I just threw everything in my Ninja bowl and processed it until it was just right. It made a lot, so it might last us 4 days? We’ll see. I made it mild because I’m a wuss when it comes to hot stuff, but you could add jalapenos or more chili powder to kick things up a notch. I can’t wait to try some variations!
2 (14 oz.) cans fire roasted tomatoes, drained
3 cloves garlic, peeled
1 c. fresh cilantro, packed
1 small onion, peeled and cut into chunks
3 t. ground cumin
1 t. chili powder
1 t. salt
½ t. black pepper
1 t. dried oregano
2 T. lime juice
1 T. lime zest (from 1 lime)
Add all ingredients except the tomatoes to a blender. Blend until evenly chopped, scraping down sides of blender as needed. Add tomatoes and process until desired consistency is reached. Refrigerate up to 2 weeks. May also be frozen.
Adapted from: Carl’s Bad Craving