2 14.5 ozcans diced tomatoes¹drain one can, see Notes for fresh tomato alternative (822g)
1 4 ozcan diced green chilisdrained (113g)
1-2jalapenosstem cut off and seeds/membranes removed²
½medium-sized white onion
⅓cupcoarsely chopped cilantrouse leaves and stems
1Tablespoonlime juicefresh-squeezed preferred
Tortilla chips for serving
Combine all ingredients (except tortilla chips!) in your food processor.
Pulse in short spurts until ingredients are well-combined and desired consistency is reached.
Transfer to a resealable container. For best results, refrigerate one hour or overnight before serving, but this salsa can be enjoyed right away.
Serve with tortilla chips.
¹I recommend Fire roasted diced tomatoes if you can get your hands on them. To use fresh tomatoes, you will need 5-7 ripe Roma tomatoes. Cut them in half and scrape the seeds out of half the tomatoes (to keep the salsa from being too runny).²The spiciness of your salsa will vary depending on the spiciness of your jalapenos! I recommend using just one for a mild to medium salsa and two for a medium-hot salsa. To bump up the heat even more you can add a few of the jalapeno seeds to the mix.
Store leftovers in the refrigerator in an airtight container for up to a week.