2 Tbsp. Honeyville Freeze Dried Onions
1 (14.5 oz) can Diced Tomatoes, UNdrained
1 Jalapeno, ribs and seeds removed
2 Tbsp Lime Juice (about 1/2 of a juicy lime)
2 Tbsp Fresh Cilantro, chopped
1/8 tsp. Salt
Pinch of Black Pepper
Put all ingredients into a blender. Puree until smooth. Refrigerate until ready to serve. Makes 1 and 3/4 cups prepared salsa.
The salsa was so easy to make. I didn't even bother hydrating the onions first. Sometimes I like a chunky salsa but this one is a very smooth. This shouldn't surprise anyone coming from me, but this is a very mild salsa. There have been times that I think store bought mild salsa has too much kick--I know I am a whimp! If desired, add more jalapenos for a hotter salsa. Another fun thing to do when eating chips and salsa is try heating up your tortilla chips in the microwave for a few seconds.