Fire Roasted Restaurant Blended Salsa

Jessie McCurry

Emily A

4 cloves garlic, peeled

1 cup fresh cilantro, packed

1 small onion, peeled and cut into chunks

1 jalapeno, stem removed and seeds divided

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon salt plus more to taste

½ teaspoon black pepper, plus more to taste

1 teaspoon dried Mexican oregano (may sub. regular oregano)

2 tablespoons lime juice (optional)

subheading: ADD LATER:

2 14 oz. cans fire-roasted tomatoes (drained for thicker salsa)

2 oz. mild diced green chilies (½ of 4 oz. can)

Directions at copymethat.com

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