1jalapeño pepper, roughly chopped(remove seeds and ribs, if desired, to decrease spiciness)
½small onion, roughly chopped
2garlic cloves, roughly chopped(see note)
1cuploosely packed cilantro leaves and stems
1tablespoonfreshly squeezed lime juice
½teaspoonsugar or agave nectar
ground black pepper, to taste
Add all ingredients to a food processor or blender. Pulse/blend until combined, scraping down sides as needed. Watch carefully for right consistency. The salsa should be slightly chunky with no large pieces remaining.
Serve immediately or refrigerate in an airtight container.
If you don’t love garlic, omit the garlic cloves. For more subtle garlic flavor, substitute ½ teaspoon garlic powder.
Makes about 3 cups.
Nutrition information does not include chips.
Salsa can be refrigerated for up to one week in a covered container.