Serves: 5
Total Calories: 4
Yield: 4 cups
Pour undrained tomatoes into a blender. Add remaining ingredients except salt; pulse to desired consistency. Add salt to taste. Transfer salsa to a one-quart wide-mouth canning jar or other covered container; keep refrigerated.
This So-Good New Mexico Salsa recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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