- 14 oz. can diced tomatoes, drained
- 14 oz. can fire-roasted tomatoes, not drained
- 1 jalapeño
- 1 medium yellow or red onion
- 3 garlic cloves
- ½ to 1 cup fresh cilantro (coriander)
- Lime juice from 1 to 2 large limes
Step 1 – Prepare the Produce
Wash and dry all your produce, especially the cilantro. Chop the onions into quarters and break them apart.
Slice the jalapeño lengthwise and remove the seeds if you want to reduce the amount of heat. I like to keep all the seeds in mine for a hot salsa recipe, but you can remove as many or as few seeds as you want to control the heat.
Remove the long stems from the cilantro. You don’t need to remove the stems completely, but I usually remove the bottom half.
The key here is to get everything into smaller pieces to make it easier for your food processer to handle.
Step 2 – Add Ingredients to the Blender
I add the tomatoes first and then the onions, garlic, and jalapeño first. Blend it up, so it’s nice and smooth.
Step 3 – Blend Everything
Next, I add the cilantro, salt, and lime juice. I blend it and then taste it. Then, add more if needed and then keep blending until the flavors are just right.
I like mine to be relatively light on the salt and heavy on the cilantro and lime, but you can keep tasting it until you find your perfect balance!