Ingredients

• 1 1/2 pounds tomatoes (vine-ripe, roma or heirloom), cored and quartered -- I like Roma best for texture
• 1/2 medium yellow onion, roughly chopped
• 1 green onion, ends trimmed
• 2-3 cloves of garlic, finely chopped
• 2 jalapeños (with seeds If you like heat!), dicedT
• 1 heaping handful of cilantro (about 1/2 cup)
• Half a lime, juiced
• Pinch of cumin
• Pinch of sugar
• Salt, to taste

Instructions

Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

Serving: 1serving (based on 6)Calories: 31calCarbohydrates: 6.7gProtein: 1.2gFat: 0.4gSaturated Fat: 0.1gFiber: 1.7gSugar: 0.9g