Eosinophilic Esophagitis Friendly Blender Salsa
Total time10 min
Prep time10 min
Cook time0 min
4.7(24)
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Learn more →Ingredients
8 servings
- 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
- 1 jalapeño, roughly chopped (seeds removed for mild, kept for hot)
- ¼ medium white onion, roughly chopped
- 2 cloves garlic, peeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp sugar
Instructions
- 1
Add the fire-roasted tomatoes (with their juices), jalapeño, onion, garlic, cilantro, lime juice, cumin, salt, and sugar to a blender.
- 2
Pulse 8–10 times until the salsa is smooth with a slightly chunky texture — the onion and jalapeño should be fully broken down but the salsa should not be completely liquefied.
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