Mexican food night is a weekly occurrence in my household. Finally I created the perfect salsa recipe to add to our taco's and enjoy with chips. Serves 6.
1 (14.5oz) can diced San Marzano Tomatoes
1 (14.5oz) can diced tomatoes with green chilies
3-4 cloves of garlic½
white onion, roughly chopped
1-2 handfuls of fresh cilantro
1 tsp ground cumin
1-2 fresh jalapeños, deseeded
1 tsp JF Universal Salt¼
tsp fresh cracked black pepper
Pinch of sugar (sub coconut sugar)
Pulse all ingredients in a food processor or blender until desired consistency is achieved. Season with more JF Universal Salt
and pepper if needed. Serve immediately or keep in fridge in airtight container for up to 3-4 days.