Total Recipe Yield: 2 1/2 cups
Portion Size: 1/4 ounce per chip
Vegan: Yes
LO Vegetarian: Yes
Contains Pork: No
Contains Alcohol: No


  • 1 can (14 ounce) Mexican (or regular/fire roasted) diced tomatoes
  • 2 garlic cloves chopped
  • 1/4 cup white onion chopped
  • 1-2 jalapenos chopped (depending on size – or substitute 1 Serrano pepper)
  • 1/4 cup fresh chopped cilantro
  • 1 teaspoon cayenne
  • 1 1/2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 freshly squeezed lime (about 2 tablespoons)


  • Open the can of tomatoes and pour all contents into blender.
  • Chop up the onion and garlic into small pieces and toss into the blender.
  • Clean, de-stem and lightly chop the cilantro and put into blender.
  • Add all other dry ingredients to the blender.
  • Slice the lime in half and squeeze both halves into the blender.
  • Blend for about 5-10 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refrigerate for 2 hours and serve. You can eat immediately but it will taste better if you let everything set and refrigerate for more than 2 hours.