10ounce(284g)can diced tomatoes with green chilies
2large avocadospeeled and pit taken out
1 ½cups(24g)chopped fresh cilantro
1clovegarlicminced
1limejuiced
¼teaspoonkosher salt
¼teaspoonground black pepper
Instructions
In a food processor, add all the ingredients and pulse to desired consistency.
Store in an airtight container in the refrigerator for up to two weeks.
Notes
To make even more spicy, add in a jalapeño and keep the seeds in!Recipe reprinted by permission, The Picky Palate Cookbook by Jenny Flake (Houghton Mifflin Harcourt), 2012