Fresh Salsa


Prep Time

10-15 mintues

Prep Notes

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. 

Yields

2 cups

Ingredients

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)

1tsp cumin

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)

Directions

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.

Notes

This salsa is wonderful on top of omelets, grilled fish or chicken as well as the traditonal tortilla chips. 


Credit

Duffy's Mom