FIRE-ROASTED
TOMATO SALSA
1. Place all the ingredients into the Pitcher in the
order listed above.
2. PULSE 4-5 times until vegetables are roughly
chopped or a desired consistency is reached.
1 14½ ounce can fire-roasted
tomatoes with juice
2 tomatoes, cored and
seeded
½ small red onion, peeled,
roughly cut
3 cloves garlic, peeled
1 chipotle pepper, chopped
½ jalapeño pepper
½ teaspoon salt
¼ teaspoon ground black
pepper
¼ teaspoon ground cumin
¼ cup fresh cilantro leaves
2 tablespoons fresh lime juice
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