Ingredients
Scale
- 28 oz canned whole peeled tomatoes (with juice)
- 1/2 cup fresh cilantro, stems removed
- 1/2 small red onion, roughly chopped
- 2 cloves garlic, peeled
- 1–2 jalapeños, seeds removed for less heat
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated sugar (optional, to balance acidity)
- 1 teaspoon salt (or to taste)
Instructions
- Step 1: Prepare the Aromatics Start by roughly chopping your red onion and garlic cloves. Remove the stem from the jalapeño and slice it in half. If you prefer a milder salsa, scrape out the white membranes and seeds from the jalapeño. If you like it spicy, keep the seeds in.
- Step 2: Combine Ingredients Place the canned tomatoes, cilantro, onion, garlic, jalapeño, lime juice, cumin, sugar, and salt into the bowl of a food processor or a high-speed blender. Do not drain the liquid from the tomatoes, as it provides the base for the salsa.
- Step 3: Pulse to Desired Consistency Pulse the mixture in short bursts until you reach your preferred texture. If you like a chunky salsa, only pulse a few times. For a smoother, restaurant-style consistency, process the mixture for about 20 to 30 seconds until it is well combined.
- Step 4: Taste and Chill Taste the salsa with a chip and adjust the salt or lime juice if needed. For the best results, transfer the salsa to a bowl, cover it, and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and develop a deeper taste.
- Cook Time: 10 minutes
- Diet: Vegan, Gluten-Free, Low-Calorie