Ingredients
Serves: Yield approx. 4 cups
2 (14 oz.) cans fire-roasted tomatoes (drained for thicker salsa)
2 oz. diced green chilies (1/2 can 4 oz. diced green chilies)
4 cloves garlic, peeled
1 cup fresh cilantro, packed
1 small onion, peeled and cut into chunks
1 jalapeno, stem removed and seeds divided
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 teaspoon dried Mexican oregano (may sub. regular oregano)
2 tablespoons lime juice (optional)
Preparation
