1/2 cup packed fresh cilantro (leaves and thin stems only)
One 15-ounce can fire-roasted diced tomatoes
2 cloves garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
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