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.
Calories 10 kcal
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
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.
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. Serving: 0.25 c | Calories: 10 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 110 mg | Potassium: 98 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 467 IU | Vitamin C: 6 mg | Calcium: 8 mg | Iron: 1 mg