Comes together quickly. Makes use of pantry staples. Yields a ton. Those are just a few of the attributes of this salsa. Oh, and one other thing: it’s absolutely delicious. Cuban Spice Rub is the perfect blend for salsa with its notes of cumin, garlic and chiles. We put a batch of this salsa together during our Smidgen podcast episode to go alongside our Sheet Pan Carrot Tacos. So good!
Time: 10 min
Makes 4 cupsRating
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Loading...| 14 oz can tomatoes with chiles (like Rotel-hot or mild) | |
| 28 oz can plum tomatoes | |
| 1 jalapeno chile | |
| ½ yellow onion, chopped | |
| 1 bunch fresh cilantro, lower 1/4 of stems removed | |
| 1 Tbl Garlic Extra Virgin Olive Oil | |
| 2 tsp Cuban Spice Rub | |
| Himalayan Salt | |
| Juice of 1 lime |
| 1. | Place all ingredients in the bowl of a food processor. |
| 2. | Pulse until the veggies are chopped. Leave it chunky or continue to pulse to make a smoother salsa. Taste and adjust with salt and lime juice. |
| 3. | Note: We removed the stem and placed the jalapeno, seeds and all, in the food processor. For a milder salsa, remove the seeds and membranes from the jalapeno before processing. |
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