Ingredients:

  • 1 can (28 oz) Whole Peeled Tomatoes (with juice)
  • 3 Whole Jalapeños (fresh, stems removed)
  • 0.5 cup Yellow Onion (roughly chopped)
  • 2 tsp Garlic Salt
  • 1 tsp Granulated Sugar
  • 0.5 tsp Cumin (ground)
  • 1 tbsp Lime Juice (freshly squeezed)

Instructions:

  1. Place the 0.5 cup yellow onion and 3 whole jalapeños into the food processor. Note: Cutting the onion into quarters first helps the blades catch them evenly.
  2. Hit the pulse button 5-7 times until the jalapeños are finely minced but not mushy.
  3. Pour in the 2 tsp garlic salt, 1 tsp granulated sugar, 0.5 tsp cumin, and 1 tbsp lime juice.
  4. Give it 2 quick pulses to distribute the spices into the onion and pepper mixture.
  5. Open the 28 oz can of whole peeled tomatoes and pour the entire contents (tomatoes and juice) into the processor.
  6. Pulse 10-12 times, watching closely. Stop when the tomatoes break down into small, uniform pieces.
  7. Lift the lid. The salsa should be thin and pourable, similar to the restaurant version.
  8. Dip a chip in. If it feels too acidic, add a tiny pinch more sugar.
  9. Transfer the salsa to a bowl or jar. Note: Letting it sit for 30 minutes allows the flavors to marry.
  10. Serve immediately at room temperature for maximum flavor, or chill for a refreshing bite.