Ingredients:

  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, low sodium
  • 1 cup (150g) fresh Roma tomatoes, roughly chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1/2 cup (75g) white onion, diced
  • 3 cloves (9g) garlic, peeled
  • 2 medium (30g) jalapeños, stems removed
  • 1/4 cup (15g) fresh cilantro leaves and stems
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Place the diced onion, garlic, jalapeños, and cilantro into the blender first to ensure aromatics are broken down efficiently.
  2. Add the fire-roasted canned tomatoes with juices, fresh chopped Roma tomatoes, lime juice, cumin, salt, and pepper.
  3. Use the pulse setting to blend 5–7 times in 1-second bursts until the mixture is combined but still retains small chunks of tomato.