2(14.5-ounce) cans diced fire-roasted tomatoesone can drained & one can with juices
3large cloves garlic
2jalapeñoswith or without seeds & membranes (which add heat)
1bunch fresh cilantro
Juice from half of a lime
Small squeeze of honey
Freshly ground black pepperto taste
¼teaspoonchipotle chile pepper powderoptional
Add the diced tomatoes, onion, garlic cloves, jalapeños, cilantro, lime juice, honey, salt, pepper, cumin, and chipotle chile pepper powder (if using) to the jar of a blender or bowl of a large food processor. Blend or process until the ingredients are broken down and pureed to your desired smoothness and consistency. Adjust seasonings to taste, adding more salt and pepper, if necessary.
Transfer to a tightly sealed container and chill in the refrigerator for at least one hour before serving, to allow the flavors to blend. Or, if you can't wait, serve immediately!
For a chunkier salsa with more texture, start out by pulsing just the garlic and jalapeño until finely diced. Scrape down the sides of the bowl (beware of fumes!), add the remaining ingredients, and pulse until your desired salsa consistency is just reached.