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Ingredients:
- 6 Tomatoes Roma, quartered
- 1-2 Jalapeños seeded and chopped (I eat mild salsa and still use 2 for flavor)
- 1/2 Red onion
- 1 1/2 Limes juiced
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Cumin ground
- 1/2 Bunch Cilantro
- Kosher Salt to taste
- 2 Cloves Garlic sliced
- 1 Can Tomatoes 14.5 Ounce Can Fire Roasted Diced
- 1/2 teaspoon Sugar
Instructions:
Place all ingredients in a blender and pulse so that the salsa is slightly chunky in texture. Not as big as pico de gallo but not smooth either.