Restaurant Style Salsa

  • 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
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.

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