1 can (15 ounces) whole peeled tomatoes, drained
2 teaspoons diced jalapeno (from a jar, increase/decrease to taste!)
1 clove garlic
1/2 teaspoon salt
1 teaspoon cumin
2 teaspoons lime juice
handful of cilantro (optional)
Dump everything into a blender of food processor and process until smooth. Taste and adjust seasonings as needed. One variation of this recipe calls for equal amounts salt and sugar (up to 1/2 teaspoon each), this may be useful if you use fresh tomatoes and find them a little acidic. The salsa will get spicier as the peppers sit, so keeping it a bit more mild than you’d normally like is a good idea! Refrigerate for at least one hour before serving.