2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
3 cloves garlic, peeled
1 (4-ounce) can diced green chiles
1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
1 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon RAW sugar (optional)
1/4 teaspoon 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.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
(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/spicyness, 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. If you want it extra fresh and tangy, add in extra lime juice.)