Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don't get large random, accidentally unblended chunks of any one ingredient.
Taste the salsa and based on personal preference tweak as necessary.
Optionally stir in the corn and black beans.
Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we've always eaten a batch within 3 days.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.2mg||1 %|
|Sodium 11.8mg||0 %|
|Potassium 301.1mg||8 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.5g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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