Photo: Iain Bagwell; Styling: Kristen Shelton Fielder 
Prep Time
5 Mins
Yield
Makes 4 1/2 cups

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.

How to Make It

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.

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