Ingredients:

  • 2 cans (14.5 oz / 411g each) fire-roasted diced tomatoes
  • 1 tbsp lime juice
  • 1/2 cup white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1 medium jalapeño, stemmed
  • 1/4 cup fresh cilantro leaves, packed
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper

Instructions:

  1. Add ingredients to the blender in this order: lime juice and salt first, followed by the onion, garlic, and jalapeño, and finally the canned tomatoes and cilantro on top.
  2. Use the pulse setting and pulse 5-7 times in short bursts until the mixture is cohesive and mostly smooth but retains tiny fragments of tomato.
  3. Pour the salsa into a glass bowl. Taste and adjust salt or lime juice if necessary.
  4. Let the salsa sit for 10 minutes to allow the raw onion and garlic flavors to mellow into the tomato base.