• Two 15-ounce cans diced tomatoes
  • One 10- or 15-ounce can diced tomatoes with green chiles
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
  • 1 bunch fresh cilantro, stems roughly removed
  • 1 medium onion, diced





Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week. 1 chipotle pepper will add a little bit of smokey flavor and a little spice, while 3 will add a stronger smokey flavor and a whole lotta spice.