Recipe courtesy of Tim LaFuente
Episode: Eat the Heat
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
about 2 cups

Ingredients

Directions

Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.

Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.

Pour salsa into a bowl and serve with tortilla chips.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Browse Reviews By Keyword

          Latest Stories