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(w) Salsa

(w) salsa

By: Rachel's Tea

Info

Info

Servings
5
Prep-Time
5 mins
Cal/serving
30
Ingredients
    For Pico
  • Diced tomatoes 5 cups
  • Chopped cilantro 1 cup
  • Minced garlic 2 tablespoons
  • Diced white onions 1 cup
  • Lime Juice 2 tablespoons
  • Himalayan salt 2 tablespoons
  • Cumin (powdered) 2 tablespoons
  • Minced jalapenos ½ cup
  • (you can substitute the seeds according to your spice level!)

    For Salsa
  • Pico 1 cup
  • Tomato sauce 5 tablespoons

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For A Delicious Dinner!

Method

    For Pico

  1. In a large bowl, Combine tomatoes, cilantro, jalapenos, garlic, diced onions, freshly squeezed lime juice, Himalayan salt, and cumin.
  2. Stir to mix and let it sit for about 10 minutes to let the flavors blend.
  3. Serve with chips.
  4. For Salsa

  5. Take your leftover pico and put it in the soup pot and cook it on medium heat until it simmers.
  6. Cook until all ingredients are soft and the salsa is thick and hearty.
  7. Add tomato sauce and add a little salt if needed.
  8. Serve with tortilla chips.
  9. Note that salsa always tastes best after it's been refrigerated for a few hours, let the flavors marinate together before serving

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