This summer inspired dish has the perfect combination of tomatoes, cilantro, jalapenos and herbs!
28 oz. can diced tomatoes
3 stalks green onion, cut into thirds
10-12 stalks cilantro (leaves only), cut into thirds
1 lime, cut in half and juiced
1 tsp pepper
1 tsp seasoned salt
1 tsp coriander
1 tsp chili powder
1 tsp garlic salt
Roughly chop the green onion and cilantro.
Slice your jalapeno in half. To change the level of heat in your salsa, then add or take away the seeds.
Cut your lime in half.
Drain half of the juice from the canned tomatoes and discard.
In your blender, add in the cilantro, green onions, jalapenos and remaining tomato juice. Squeeze in as much lime as desired. Place the lid on and pulse until chopped semi-finely.
Add in the diced tomatoes, spices and desired level of jalapeno seeds. *If you decide after you’ve added the jalapeno seeds, that you want a little more spice, then feel free to add chili pepper or paprika!
Pulse until you get your desired consistency. Serve at room temperature with your favorite tortilla chips. Enjoy!
*make homemade tortilla chips in an air fryer to go with this salsa. They only need a couple minutes in the air fryer and you've got a crispy side to go along with it!
Air Fryer Tortilla Chips
salt, to taste
Cut each tortilla into 8 triangles and lay on a flat surface. Brush the triangles lightly with olive oil and sprinkle with salt, to taste. Line your air fryer basket with perforated parchment paper (optional) and place in a single layer. Air fry at 350°F for 4 minutes.
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