Ingredients:

  • 2 (14.5 oz) cans Fire-Roasted Diced Tomatoes (undrained)
  • 1 (14.5 oz) can Diced Tomatoes (standard, undrained)
  • 1/2 cup roughly chopped White Onion
  • 3 large Garlic Cloves, roughly chopped
  • 1 cup loosely packed Fresh Coriander (Cilantro)
  • 1 large Jalapeño Pepper, stem removed (seeds optional)
  • 3 tablespoons Fresh Lime Juice
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Granulated Sugar
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Water (for adjusting consistency, if needed)

Instructions:

  1. Sauté Gently: Add a teaspoon of oil to a saucepan over medium heat. Add the chopped white onion and jalapeño. Sauté for 3 minutes until softened and translucent.
  2. Activate the Garlic: Add the chopped garlic to the pan and cook for 30–60 seconds until fragrant. Remove the mixture from heat and set aside.
  3. Load the Blender: Transfer the contents of the saucepan (onions, jalapeño, garlic) into a high-powered blender or food processor jug.
  4. Add the Base: Add both cans of tomatoes (undrained), the lime juice, the cup of fresh coriander, salt, cumin, sugar, and pepper to the blender.
  5. Pulse for Texture: Secure the lid. Use the pulse function 5 to 8 times until the mixture is uniform and silky-smooth, ensuring not to over-blend or over-aerate the salsa.
  6. Check Consistency: If the salsa is too thick, add the 1/4 cup of water, 1 tablespoon at a time, blending briefly after each addition until the desired pourable consistency is reached.
  7. Final Seasoning and Chill: Taste the salsa and adjust seasoning with additional salt or lime juice as needed. Transfer the salsa to an airtight container and refrigerate for a minimum of 30 minutes (ideally 2 hours) to allow the flavors to meld before serving.