Fire-Roasted Tomato Salsa with Tortilla Chips
1/2 small red onion, peeled, roughly cut,
4 cloves garlic, peeled,
1/2 tsp. salt,
1/4 tsp. black pepper,
1/4 tsp. ground cumin,
1/4 cup cilantro leaves,
2 tbsp. fresh lime juice,
6 oz. baked tortilla chips
- Place all ingredients in the Processor Bowl and pulse until fairly smooth.
- Taste and adjust seasonings, if desired.
- Serve right away with chips or refrigerate for up to 2 days. Makes about 1 1/2 cups.