- 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
- 3 cloves garlic, peeled
- 1 (4 oz.) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro
- 1 cup diced white onion
- 1 jalapeno, stem removed (and seeded, if you want less heat)
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. black pepper
Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Let sit in refrigerator for at least a day to allow the ingredients to “blend” together. This step is optional, you can of course eat it immediately.
(Optional modifications: If you’re worried about the salsa being too spicy, just add in half of a (seeded) jalapeno to start, and then see if you want to add more. If you want more heat, add in the entire jalapeno with seeds, or even add in two jalapenos. If you want it extra “smoky”, add in 1-2 chipotles in adobo sauce.)