Ingredients Jump to Instructions ↓

  1. 3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained

  2. 1/4 cup chopped red or yellow onion

  3. 2 tablespoons minced fresh cilantro

  4. 1 clove garlic, minced

  5. 2 teaspoons fresh lime juice

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon Emerilís Hot Sauce or other red hot sauce

Instructions Jump to Ingredients ↑

  1. In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.

  2. Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.

  3. YIELD: 1 cup


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