Super Easy Salsa
2 14 ounce cans fire-roasted canned tomatoes puréed
½ cup roasted red pepper (jarred), packed
1 can green chiles
½ small red onion, roughly chopped
½ cup fresh cilantro (leaves and stems), packed
6 medium green (spring) onions, cut in two inch pieces
3 medium cloves garlic, peeled
1-2 small jalapeño, seeded (if you like a spicier flavor, leaves the seeds in)
½ teaspoon salt
1 teaspoon ground cumin
2 tablespoons fresh lime juice
Drain the tomatoes, reserving the juice.
Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.