Ingredients:

  • 28 oz canned crushed tomatoes
  • 2 large Roma tomatoes, roughly chopped
  • 1/2 cup white onion, roughly chopped
  • 1 medium jalapeño, stemmed and seeded
  • 1/2 cup fresh cilantro, stems removed
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/4 tsp ground cumin

Instructions:

  1. Roughly chop the Roma tomatoes into quarters, and roughly chop the onion and jalapeño.
  2. Place the onion, jalapeño, cilantro, lime juice, and salt into the blender first. Pulse 3–5 times until the aromatics are finely minced.
  3. Add the canned and fresh tomatoes on top. Pulse in short 1-second bursts until the salsa reaches a vibrant, chunky consistency without being pureed.
  4. Pour the salsa into a bowl and taste with a chip. Adjust seasoning with a pinch more salt or a squeeze of lime if needed.
  5. Let the salsa rest for 10 minutes to allow the flavors to marry before serving.