1 or 2 jalepeno peppers, de-stemmed and roughly chopped
3 cloves of garlic, pressed
1 1/2 teaspoons ground cumin
1 teaspoons salt
1 teaspoon granulated sugar
1 to 2 handfuls cilantro leaves, chopped
3 tablespoons lime juice
corn chips, for serving
Instructions
Add all ingredients to the canister of a blender or food processor. Pulse or blend on high power until texture is as smooth as desired.
Taste the salsa and based on personal preference tweak as necessary.
Transfer to airtight container. Serve immediately with chips or refrigerate. Salsa will likely keep up to 1 week in an airtight container in the fridge.
Originally Submitted
4/10/2016
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