This salsa is made with canned tomotoes which keeps it fresh a little longer in your refrigerator. Make sure to look for tomatoes in BPA-free cans.
2-14.5 oz cans diced tomatoes; one regular, one with green chilies
(You can get organic varieties in many stores, look for BPA-free cans)
1 small-medium bunch of cilantro, leaves only, remove stems
1 medium sweet onion (quartered)
½ tsp garlic salt
¼ tsp sea salt
1T. agave nectar (start with one, and add more,a teaspoon at a time, if the tomatoes are too acidic)
Place onion and cilantro leaves in food processor and pulse several times until finely chopped.
Drain off some of the tomato juice and add tomatoes to the food processor.
Add cumin, garlic salt, sea salt, and agave nectar. Process until smooth.
This salsa is wonderful on top of omelets, grilled fish or chicken as well as the traditonal tortilla chips.