This is so easy and comes out great every time. Throw in some diced avocados right before serving - yum!
Ingredients
1/2 small red onion, peeled and quartered
1/2 c fresh cilantro leaves
1/2 to a whole jalapeño seeded and ribs removed
2 T lime juice
2 garlic cloves, peeled
1/2 t salt
1 (28-oz) can fire-roasted diced tomatoes
Directions
1. In the bowl of a food processor (or blender), pulse the garlic. Add the onion, cilantro, jalapeños, lime juice, and salt and pulse until coarsely chopped.
2. Add the tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)
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