Featured Pinch Tips Video
- 2 14 oz can(s)
- mexican stewed tomatoes
- yellow or sweet onion, chopped into large chunks
- 1 bunch
- cilantro, stems removed, roughly chopped
- fresh jalapeno, seeded and roughly chopped
- 1 tsp
- white vinegar
- lime, juiced
- 1 tsp
- smoked paprika
1Place onions, cilantro, jalapeno and vinegar into a food processor and pulse until onions are in fairly small pieces.
2Scrape down the sides of the food processor and add the stewed tomatoes, lime juice and smoked paprika. Process 30 seconds or so until very well mixed. Taste for heat - add additional jalapeno if more heat is desired.
3Serve with chips or use in other Mexican dishes, like Chicken & Spinach Enchiladas. Store this in the fridge, but it won't last long...