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.
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg