Warm Mexico Salsa

October 31, 2014

This salsa is perfect for making any time of year, as it utilizes canned tomatoes. It’s mild and comforting, and tastes way better than jars of salsa from the grocery store shelf. Just be sure to serve it warm, eat it warm.

1 28-oz. can petite diced tomatoes
3 large garlic cloves
1/4 c. finely chopped white onion
1/2 c. finely chopped fresh cilantro
zest and juice from one fresh lime
1 T. brown sugar
1 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Combine all ingredients in a medium bowl. Feel free to add some minced jalapeño if you like a little heat. This is best when prepared a few hours before eating, to let the flavors mingle. Just cover and refrigerate for a few hours or overnight. When ready to serve, place in a microwave-safe bowl and heat gently, stirring regularly, until warm. Or serve salsa in a small crock to keep warm. Serve salsa warm with tortilla chips.

Nutritions

Calories
9

Sodium
117mg
4% DV

Fat
0.16g
0% DV

Protein
0.2g
0% DV

Carbs
1g
0% DV

Fiber
0.1g
0% DV