⅓ cupwhite onion, sliced and rinsed under cool water(can also use red onion)
2 plump garlic cloves, chopped
¾tsp kosher salt
½ teaspoonblack pepper
28ouncecanned diced tomatoes, do not drain the juice (use the brand you think is the very best)
In a food processor or powerful blender add the cilantro, lime juice, onion, garlic, salt, pepper and sugar, PLUS only ½ cup of the canned tomatoes. Pulse about 20-30 times, until there are no large chunks of onion or garlic remaining. (add a jalapeno if you like it spicy!!)Pro Tip: You may need to scrape the sides down to make sure all the bits get blended.
Add the remaining canned tomatoes. If you are using a food processor pulse 5-6 times, to get the perfect texture. If you are using a blender only blend for an additional 4-5 seconds, to retain some of the tomato texture.
Use your taster... Do you want more salt, more lime, more cilantro?!
Serve immediately or store in an airtight container for up to 5 days. Pro Tip: The salsa does get more flavorful after a day in the fridge.
Salsa Making Tips
Tomatoes are the star of this recipe, so make sure you buy the very best canned tomatoes. This is not the time for a value brand.
Rinsing your sliced onions will help the onion flavor to not linger in your mouth long after you have eaten the salsa.
If you can make the salsa a day in advance the flavor is even better after a day in the fridge.
For spicier salsa add some fresh jalapeno or cayenne pepper in the first blending, with the onions and cilantro.
To add a smoky flavor AND extra heat put 1 chile in adobo in the first blending, with the onions and cilantro.
Fresh Tomato Salsa - if you want to use fresh tomatoes, you may want to use the Pico De Gallo recipe instead.