128 ozcan whole, peeled tomatoes with the juices; you can also use 6 fresh Roma tomatoes, quartered, if you prefer fresh tomatoes.
½bunch cilantro
½red onion, roughly chopped
3jalapeños, roughly chopped + seeds removed
2cloves garlic
2limes juiced
1tspsea salt
1tspcumin (optional, but highly recommended)
Instructions
Add all of your ingredients to a blender and pulse for 20-30 seconds, until the ingredients are fully combined and the salsa is smooth with some texture.
Once your salsa is done, transfer it to a bowl, serve with your favorite tortilla chips, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.