Equipment
- Blender or food processor
Ingredients
- 1 can 28oz. tomatoes
- 4 cloves garlic
- 1/4 medium onion, roughly chopped
- 1/2 tsp Mexican oregano
- 1 lime, juiced
- 1/3 cup sliced pickled jalapeños, (reduce or increase for desired hotness)
- 1/3 cup pickled jalapeños brine
- 2 Serrano chilies, (reduce or increase for desired hotness)
- 1/2 tbsp salt
- cilantro, small handful, including stems
How I Make It
- Put all ingredients into a blender or food processor and pulse until all ingredients are just combined. Be careful not to over blend (don’t over liquify - incorporating too much air will turn the tomatoes pink!).
- Taste and adjust for final seasoning of salt and/or lime.
- For best results, let the salsa chill for at least 30 minutes to allow for the flavors to come together.
Nutrition
Calories: 50kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1199mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 442IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg