Who knew homemade salsa could be so easy? Just throw all of the ingredients in a blender or food processor and allow plenty of time to chill before serving!
1 yellow onion, peeled and roughly chopped
1 or 2 jalapeño peppers, roughly chopped (with stem and seeds removed)
3 cloves minced garlic (about 1 Tbsp)
1 (28 oz.) can whole, peeled tomatoes, drained (see note)
1 1/2 tsp ground cumin
2 tsp salt, or more to taste
1/2 tsp granulated sugar
1/2 bunch of cilantro, stems removed
2-3 Tbsp lime juice
In a large blender or food processor, add the onion and jalapeño pepper and pulse until finely chopped.
Add the rest of the ingredients and blend, scraping the sides if needed! The amount of time it takes will depend on the power of your blender, but my food processor just takes 5-10 seconds!
Refrigerate for at least 3 hours before serving (see note). It should store in your fridge for at least a week.
Draining the tomatoes: This salsa is pretty liquidy, so I usually drain the tomatoes to manage the liquid better, but it doesn't make a huge difference either way!
Chilling time: The real key to this recipe is giving it enough time to chill! I usually make it 1-2 days in advance because the longer it chills, the better the flavor gets!
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.