28 ounce can of diced tomatoes
1 white onion, roughly chopped
3 cloves of garlic, paper skin removed
1 jalapeño, roughly chopped with seeds and membrane
1 bunch of cilantro, discard long stems but don’t drive yourself crazy throwing every stem away
3 tablespoon ground cumin
3 tablespoon chili lime powder
juice of a few limes, about five tablespoons
3 teaspoon white sugar
1 teaspoon herbs de provence
1) Add everything to a food processor or break into batches if yours isn’t big enough. Grind in salt and pepper.
2) Pulse until it’s the consistency you want.
3) Let the salsa sit in the fridge for an hour or more before eating.