2 cans fire-roasted diced tomatoes
½ red onion, roughly chopped
3-4 cloves smashed garlic
1 jalapeno, ribs and seeds removed
1 cup fresh cilantro leaves
2 limes juice
½ teaspoon cumin
Pinch cayenne pepper
A couple large pinches kosher salt
Large pinch fresh cracked pepper
Step 1: Combine all ingredients to a high-speed blender and allow to blend for about a minute until everything is well incorporated.
Step 2: You can serve with your favorite tortilla chips.
•Drain the juices from the canned tomatoes before blending if you prefer a thicker salsa. For a smooth texture, combine the liquids with the tomatoes and other ingredients in a blender.
•If you prefer a chunkier salsa, blend it for a shorter time. Restaurant-style salsa has a smooth consistency that I prefer, but if you prefer bits of tomato and onion, reduce the mixing time. Give it a couple fast pulses until it achieves the consistency you wish.
•The more time this salsa rests, the more the flavors develop. Make this salsa a day or two ahead of time if you’re having guests over, and then hide it in the back of your fridge so your kids and hubby don’t eat it all! This salsa will be the finest of the best after 24 hours in the fridge.
Also, if it’s been in the fridge for a few days, add more salt to taste shortly before serving. This salsa will keep for up to 5 days in the refrigerator.