You are moments away from the best homemade Mexican Salsa. Forget those store bought, packaged months ago, and barely edible jars of mysterious chunky mixture you put on chips. You'll never buy that mess again once you see how simple this is to make yourself!
Time: 10 minutes
3-4 Arbol chiles, dried
1/4 cup of Cilantro
2 (14 ounce) cans stewed tomatoes, with juice
1 Garlic clove
1 Jalapeno (just remove the stem, leave the seeds)
1/2 Yellow onion
1/2 tsp Pepper
+1/2 tsp Salt (add salt to taste)
1 tsp lime juice
Add all ingredients. Pulse to desired chunkiness. Can by placing in a cleaned recycled spaghetti jar. Refrigerate. Enjoy til the very last bite.
Recommended Chips: Tostitos Cantina, Thin and Crispy
Vegan, Gluten free, Paleo