Prep Time: 5 minutes | Cook Time: 0 minutes
- 1 28-oz can whole plum tomatoes
- 1 cup chopped white onion
- 2 jalapeño, deseeded and chopped
- 3 garlic cloves, chopped
- 1 tsp cumin
- 1 tsp salt
- 1/2 cup cilantro leaves
- 2 limes, juiced
In a blender or food processor add the whole plum tomatoes, onion, jalapeño, garlic, cumin, salt, cilantro and lime juice. Pulse until the salsa is chopped to your desired preference. Add more salt if needed.
Transfer the salsa to a serving container and let sit for two hours in the fridge for flavors to meld. Serve with tortilla chips.
We blended our salsa until the tomatoes were in fine pieces.
You can leave out the jalapeño if you prefer a mild salsa.
Nothing goes better with salsa and chips more than margaritas!