Salsa Dip for Nachos
Do you love the flavors of Mexican restaurant style salsa? Make my homemade salsa recipe using fresh ingredients and spices found in your pantry blended in a food processor in just 10 minutes time! This salsa dip for nachos is the perfect edition to any fiesta.
Servings 12
Calories 10kcal
Equipment
- Food Processor
Ingredients
- ½ Bunch of Fresh Cilantro
- ¼ White Onion
- ¼ Fresh Jalapeno seeds removed
- 1 Garlic Clove
- 2 tablespoons Lime Juice
- 6 Plum Tomatoes
- 1 tablespoon Chili Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Kosher Salt
Instructions
- In a food processor combine the cilantro, onion, jalapeno, garlic, and lime juice. Blend until finely chopped or blades can no longer cut the ingredients (about 10-20 seconds).
- Turn off the food processor. Scrape the sides of the food processor, then add in halved plum tomatoes, chili powder, cumin, coriander, and salt.
- Blend for 10 seconds. Then pulse for an additional 10-20 seconds until desired consistency. Taste and add additional salt, lime juice or spices if desired.
Video
Notes
- Recipe yields 3 cups of salsa.
- To store salsa: If you happen to have any leftover salsa, store in an airtight container, and refrigerator. The salsa will last for 5-7 days in the refrigerator.
Nutrition
Serving: 0.25c | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg