Best Restaurant Salsa
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ingredients
- 1 box Azteca® salad shells
- 1 package Azteca® tortilla chips
- 2 (14-ounce) cans fire-roasted tomatoes, drained
- 1 (4-ounce) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
- 1 cup white onion, diced
- 3 cloves garlic, peeled
- 1 jalapeno, chopped and seeded
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar, optional
- ¼ teaspoon black pepper
- 1-2 chipotles in adobo sauce, optional for smoke flavor
Directions
Cook
10m
Servings
4
Prepare 1 salad shell, per box directions; set aside. In a food processor, pulse together all ingredients until smooth or your desired consistency is reached. Fill Azteca® salad shell with salsa and serve with Azteca® tortilla chips. Salsa can be refrigerated for up to 3 days in a sealed container.
