Tex-Mex Salsa

Tex-Mex Salsa

By PS1000 Plan  , , , ,

June 8, 2017

  • Prep: 15 mins
  • Yields: 5 Servings


Option #1: Add all the above ingredients to a food processor and pulse 2 to 3 times or until ingredients are a chunky consistency. Store salsa in a glass container with lid and refrigerate for 8 hours allowing the flavors time to marry.

Option #2 Method 2:Add all diced ingredients to a slow-cooker, cover and cook on low 3 hours. Allow salsa to cool at room temperature and store in a glass container with lid...refrigerate until ready to use. This method is more like the commercial version or restaurant style.

This recipe comes straight from SkinnyMs


6 Roma tomatoes, diced

1 clove garlic, minced

1/2 cup red onion, diced

2 Jalapenos, seeded, skinned

1/3 cup cilantro, chopped

1 Lime (Juiced)

1 tbsp Extra-Virgin Olive Oil

1/2 tsp cumin

1/2 tsp black pepper

1 Kosher/Sea Salt to taste


Nutrition Facts

Serving Size1/4 cup
Protein2 g
Sugar4 g
Total Fat1 g
Total Carbohydrates15 g