On The Border Salsa {Copycat}
Try this On The Border Salsa {Copycat} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons minced garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon cumin
- 1 large white onion chopped
- 2 large roma tomatoes chopped
- (2) 14.5 oz cans of plain diced tomatoes
- 2 jalapeã±os seeded and chopped
- 2 teaspoons salt (more or less your choice)
- 1/2 teaspoon cayenne pepper or red pepper flakes (i used red pe so probably a full teaspoon for us)
- 1/3 up fresh cilantro chopped
- Carbohydrate 6.18136875938463 g
- Cholesterol 0 mg
- Fat 0.279775418424119 g
- Fiber 1.28153641992605 g
- Protein 1.09477488618626 g
- Saturated Fat 0.0383181490368812 g
- Serving Size 1 1 cup (93g)
- Sodium 5.46280047013827 mg
- Sugar 4.89983233945857 g
- Trans Fat 0.0654839225789924 g
- Calories 28 calories
Place all ingredients into a blender in the order listed.Blend until all the ingredients are well mixed and salsa has a consistent texture. I “chopped†a few times then “blendedâ€.At this point I tasted it & added a little more salt & some more red pepper flakes. Totally up to you & the heat level you want.The longer you let it sit in the fridge, the more the flavors come together, so try to resist for a little bit.
