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Listed in: Dips
1 can (15-ounce/428 g) diced fire-roasted tomatoes, with liquid
1 can (15-ounce/428 g) petite diced tomatoes, with liquid
1 small onion, roughly chopped
1 or 2 jalapeños, seeded
3 garlic cloves, peeled
11/2 teaspoons ground cumin
1 teaspoon salt
1 lime, juiced
1/3 cup (5 g) chopped fresh cilantro (coriander)
Add all the ingredients in the order listed to your blender or food processor. Pulse to combine, then blend on medium speed, gradually increasing to high speed until the texture is nearly smooth.
Transfer to a bowl, cover, and refrigerate for 1 hour prior to serving. Store leftovers in an airtight container in the refrigerator for up to a week.
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