Best. Salsa. Ever.
(2) 28 oz. cans of petite diced tomatoes
1 yellow onion, diced
6 jalapeños, diced (4 with seeds, 2 without seeds)
1 tablespoon fresh lime juice
1 bunch cilantro, rough chopped
3 tablespoons minced garlic
freshly ground black pepper to taste
red pepper flakes, optional
Mix tomatoes, onions, peppers, garlic, and cilantro in a large mixing bowl
Transfer mixture into a high-powered blender or food processor. I do this step in shifts so I don't over liquify the salsa.
Once all the mixture is blended to your preferred consistency, add lime juice, black pepper, and red pepper flakes to taste.
If you're like me, no need to can this because it will be gone in 2.8 minutes, but if you're normal feel free to begin the canning process.
Grab a bag of tortilla chips, fresh veggies, or pour it over a salad and enjoy!