Ingredients:

  • 28 oz canned crushed tomatoes
  • 1/2 cup white onion, roughly chopped
  • 2 cloves fresh garlic, peeled
  • 2 jalapeños, stemmed and roughly chopped
  • 1/4 cup fresh cilantro leaves, packed
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 1/4 tsp ground cumin

Instructions:

  1. Rinse the cilantro and stem the jalapeños. If using fresh tomatoes instead of canned, blanch them in boiling water for 30 seconds and shock in ice water to remove the skins.
  2. Layer ingredients into the blender in this specific order: add lime juice and salt first, followed by the onion, garlic, and jalapeño, and finally the tomatoes and cilantro on top.
  3. Start the blender on the lowest setting. Use the pulse button in short 1-2 second bursts until the mixture is cohesive but still retains tiny, visible flecks of onion and cilantro.