- 1/2 cup packed fresh cilantro (leaves and thin stems only)
- One 15-ounce can fire-roasted diced tomatoes
- 2 cloves garlic
- 1 jalapeno, seeded and chopped
- 1/2 small red onion, chopped
- Juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon Kosher salt (more or less to taste)
- Dash of Cumin
In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.