Restaurant-Style Salsa

Ripe, summer fresh tomatoes are out of season now, so we have to turn elsewhere for homemade salsa. With the help of canned tomatoes, this recipe for quick-n-easy blender salsa from Mountain Mama Cooks will help fill that salsa void all winter long 😉 I've made it many times now (helloooo football Sundays!) tweaking it to our taste. It's been absolutely delicious every time we make it. From the original recipe I increased the garlic, left out the jalapeno, and used mild rotel. We love having a batch ready and waiting in the fridge for quick snacks throughout the week. (Love pairing it with the Quinoa and Black Bean chips from Trader Joe's. YUM!) And when the time comes again for in-season tomatoes.... it's fresh salsa fresca!

Vegan, gluten-free
Adapted from Mountain Mama Cooks

Ingredients
15 oz. can diced tomatoes
10 oz. can mild rotel (use original for more of a kick)
3 cloves garlic, chopped
1/2 onion, chopped
Cilantro (a medium sized handful)
1 tsp. honey/agave
1/2 tsp. salt
1/4 tsp. cumin
Juice from 1/2 lime (or more to taste)

Directions
Put all ingredients in a food processor or good blender and pulse to combine. (Longer to achieve a smoother consistency, or shorter for chunkier salsa.)
Taste and adjust seasonings if necessary.
Serve with chips, over burritos, tacos, etc.

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