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Fire-Roasted Tomato Salsa with Tortilla Chips

Fire-Roasted Tomato Salsa with Tortilla Chips

Servings

Makes about 1 1/2 cups.
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Ingredients

14.5 oz. can fire-roasted tomatoes, with juice,
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

Instructions

  1. Place all ingredients in the Processor Bowl and pulse until fairly smooth.
  2. Taste and adjust seasonings, if desired.
  3. Serve right away with chips or refrigerate for up to 2 days. Makes about 1 1/2 cups.

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