Restaurant Style Salsa

Ingredients:
1 (14.5-ounce can) Diced Tomatoes don’t drain
¼ small Red Onion about ⅓ cup coarsely chopped
¼ cup Cilantro
1 Lime zested and juiced
1 Jalapeno Pepper (or Serrano Pepper) seeded and coarsely chopped
2 cloves Garlic coarsely chopped
¼ teaspoon Ground Cumin
Sea Salt to taste
Black Pepper to taste

Instructions:
Place TOMATOES, ONIONS, CILANTRO, LIME, JALAPENO, GARLIC, CUMIN, SALT, and PEPPER in a food processor or blender.
*If using a stick blender, place everything in a tall-sided container to avoid splattering.
Blend or pulse ingredients just until combined and the texture is to your liking. Do not overblend.
Serve immediately or refrigerate in an airtight container up to 5 days.
Notes
When using canned tomatoes, I recommend the reduced sodium variety because it gives you the option to adjust salt to your liking.
I also recommend unseasoned or unflavored canned tomatoes so you can flavor them specifically to your liking.
When making blender salsa with fresh tomatoes, it’s helpful to remove the juice. Do this by cutting the tomato and squeezing out any excess liquid along with the seeds