Photo: Iain Bagwell; Styling: Kristen Shelton Fielder
Use it as a dip with your favorite chip, or spoon it over huevos rancheros--fried eggs on warm corn tortillas with jalapeños and avocados on the side. The secret shortcut is canned fire-roasted tomatoes that add a slight smoky taste.
Makes 4 1/2 cups
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2 (14.5-ounce) cans fire-roasted whole or diced tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chiles, undrained
1/2 cup chicken broth
1/4 yellow onion or white onion
2 garlic cloves, coarsely chopped
1 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 cup fresh cilantro leaves, chopped
1 teaspoon salt
Prep: 5 Minutes
Combine first 5 ingredients in a blender or food processor; blend until very finely chopped. Stir in lime zest and remaining ingredients. Cover and chill.