INGREDIENTS
1 (28-ounce) can whole peeled tomatoes with their juices
1 cup fresh cilantro, loosely packed
1/2 small red onion, coarsely chopped
2 medium jalapeños, seeds and membranes removed, coarsely chopped
2 tablespoons freshly squeezed lime juice (from 1 lime), plus more as needed
1 or 2 cloves garlic, coarsely chopped
1/4 teaspoon kosher salt
INSTRUCTIONS
Combine all the ingredients in a blender or food processor. Place all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)
Pulse until the salsa is as chunky or smooth as you like it. Pulse in 1-second pulses, scraping down the sides as needed or stirring the salsa with a spatula if there are large pieces not making it to the blade at the bottom, until it is as chunky or smooth as desired.
Taste and adjust the seasonings. Taste and stir in more lime juice or salt with a spatula as needed. (Further blending will purée the salsa further, so it’s best to stir by hand.)
Refrigerate for at least 30 minutes, or up to 1 week. Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine and mellow, or refrigerate it for up to 1 week.
RECIPE NOTES
Small-batch salsa: Cut the recipe in half and use just 1 (14.5 ounce) can of tomatoes.
Salsa variations: Blend in a chipotle pepper or roasted poblano, or a 1/2 teaspoon of your favorite spice mix.
Storage: Refrigerate in an airtight container for up to 1 week.
