1(10 ounce) canfire-roasted tomatoes with diced green chiliesRotel is a good brand
1/2tablespoonslemon juicefreshly squeezed
1tablespoonslime juicefreshly squeezed
1/4cupcilantrofinely chopped
1teaspooncumin
1/2teaspoonoregano
1/2red oniondiced
2clovesgarlicminced
1teaspoonsea saltto taste
1/4teaspoonblack pepper
1jalapeñooptional
Instructions
Add the drained and rinsed tomatillos, fire roasted tomatoes with green chilies, lemon juice, lime juice, cumin, oregano, minced garlic and pepper to a large cup food processor. Process until completely combined, about 10 seconds.
Add in the diced red onion, diced cilantro and pulse 2-3 times until just incorporated.
Taste and season with additional salt, if desired. I tend to add about 1 teaspoon of kosher salt.
Serve immediately.
Storage:
Store in an air-tight container in the refrigerator for up to 5 days or store in the freezer for up to 6 months. If frozen, thaw completely in the refrigerator before serving.
Notes
Disclaimer: This recipe is only inspired by Chipotle Mexican Grill's salsa and is not the authentic restaurant version.
Make sure to rinse the tomatillos thoroughly to remove the salty brine flavor.
I recommend dicing the red onion and cilantro separately as opposed to processing in the food processor for optimal texture.