Ingredients:

  • 28 oz canned crushed or diced tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 jalapeños, stems removed
  • 1/2 tsp ground cumin
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro, stems removed
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Roughly chop the onion and jalapeño, peel the garlic cloves, and gather the fresh cilantro.
  2. Place the onion, garlic, jalapeño, and cumin in the blender; pulse 3–4 times until finely minced.
  3. Add the canned tomatoes, lime juice, and salt. Pulse in short 1-second bursts until the mixture reaches a slightly chunky, restaurant-style consistency.
  4. Add the fresh cilantro and pulse for the final 5 seconds to maintain a vibrant green color. Use a spatula to scrape down the sides and give one final quick pulse.