RESTAURANT-STYLE SALSA

This salsa is just as good as the salsa in our favorite southwest restaurant in Seattle.

3 Roma tomatoes, diced

½ medium sweet onion (Vidalia), peeled and roughly chopped

1 jalapeño pepper, stem removed and roughly chopped

2 cloves garlic, cut in half

2 (14-oz) cans diced fire roasted tomatoes, drained

1 bunch rinsed cilantro leaves and stems

½ t ground cumin

1 ½ t sea salt

½ t finely ground black pepper

Juice and zest of ½ lime

½ t granulated sugar

Place diced tomatoes in a fine mesh strainer and let drain for a few minutes.

Add chopped onion, jalapeño, and garlic to the bowl of a food processor or blender and pulse until finely minced.

Add drained diced tomatoes, drained fire roasted tomatoes, and the rest of the ingredients.

Pulse until desired consistency.

Serve with tortilla chips.