Easy, 10-minute red salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and fresh lime juice! Flavorful, fresh, and perfect for Mexican night!
Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You're looking for a well-blended but semi-chunky salsa.
Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.
Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
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Notes
*If you'd rather, sub 3 cups diced ripe tomatoes (per two 15-ounce or 425 g cans). But the flavor will not be as rich and the salsa will likely be more watery. *Nutrition information is a rough estimate calculated without stevia, sugar, or green chilies (or chips for serving). *Recipe makes ~2 cups salsa.