Salsa Roja

• 28 ounces, weight Can Of Whole Or Diced Tomatoes
• 1/2 whole Yellow Onion
• 2 cloves Garlic
• 1 Jalapeno, Chopped (add Less For A Milder Taste, Remove Membranes And Seeds As Well For Less Heat)
• 1/4 bunches Cilantro Roughly 1 Good Sized Handful
• 1/2 Fresh Lime, Juiced
• 1/2 teaspoons Kosher Salt
• 1 pinch Sugar
• 1/2 teaspoons Cumin

1. Add all ingredients to a 10-cup capacity food processor.
2. Pulse until you get your desired consistency.
3. Taste and adjust seasoning as desired.
4. Place in a large container and chill to blend flavors.
5. When serving, bring to room temperature if desired.
6. Leftovers can be stored in the refrigerator up to three days.

tomatoes, onion, garlic, milder, cilantro, fresh lime, kosher salt, sugar, cumin

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-roja/ (may not work)