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Salsa will keep up to 5 days in an airtight container in the fridge.


2 (14 oz) cans whole tomatoes with juice
25 grams (1/2 cup) fresh cilantro chopped
1 small onion chopped
1 clove garlic minced
1 jalapeno chopped
the juice of 1/2 lime
1/4 teaspoon cumin more to taste
1/4 teaspoon salt more to taste
1/4 teaspoon sugar

  1.  Put the tomatoes without juice + all the other ingredients in a food processor and pulse until you get the right consistency. If you like a thin consistency, add the juice and pulse more.
  2. Test it and adjust the seasonings as needed.
  3.  Serve this easy homemade restaurant-style salsa with tortilla chips and enjoy! 



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