Ingredients:

  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, undrained
  • 2 (15g) chipotle peppers in adobo sauce
  • 1 tbsp (15ml) adobo sauce
  • 1/2 cup (75g) white onion, roughly chopped
  • 3 cloves (9g) garlic, peeled
  • 1 medium (30g) jalapeño, seeded and chopped
  • 1/4 cup (15g) fresh cilantro, stems removed
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Roughly chop the onion and jalapeño. Peel the garlic cloves and gather the cilantro.
  2. Add the fire-roasted tomatoes, chipotle peppers, adobo sauce, onion, garlic, jalapeño, and cumin into a food processor. Pulse 5–7 times for a chunky texture, or blend on high for 60 seconds for a velvety consistency.
  3. Stir in the fresh lime juice, salt, and cilantro by hand or with a quick 2-second pulse to keep the colors bright.
  4. Let the salsa sit for 5 minutes to allow the smoky flavors to marry.