Restaurant-Style Salsa
from https://www.thekitchn.com/

Ripe summer tomatoes make a fresh pico de gallo that is out of this world, but for the rest of the year, you want canned tomatoes. They are the surprising hero of a good restaurant-style salsa. And why not? Cans of tomatoes are much more economical than fresh tomatoes, for both restaurants and home cooks, and during the long months on either side of tomato season, canned tomatoes are arguably better quality and better tasting than the specimens found in the produce section.

Canned tomatoes have an intense, almost concentrated tomato flavor that goes amazingly well with fresh jalapeños, cilantro, and a squeeze of lime juice. Plus, they break down into a saucy consistency that is really what you want in a good party dip with chips. You can make a chunky salsa by pulsing the blender a few times, or leave it running until the salsa is as smooth as you like it. For a thicker texture, you can also drain the tomatoes before blending.

This salsa is best if you can let it chill for at least 30 minutes before serving, and it’s even better the next day; this gives the flavors in the salsa time to mingle and mellow.

1 (28-ounce) can whole peeled tomatoes with their juices (1 (14.5 ounce) can of tomatoes for 1/2 recipe)
1 cup fresh cilantro, loosely packed
1/2 small red onion, coarsely chopped
2 medium jalapeños, seeds and membranes removed, coarsely chopped
2 tablespoons freshly squeezed lime juice (from 1 lime), plus more as needed
1 or 2 cloves garlic, coarsely chopped
1/4 teaspoon kosher salt

Place all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)

Pulse in 1-second pulses, scraping down the sides as needed or stirring the salsa with a spatula if there are large pieces not making it to the blade at the bottom, until it is as chunky or smooth as desired.

Taste and stir in more lime juice or salt with a spatula as needed. (Further blending will purée the salsa further, so it's best to stir by hand.)

Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine and mellow, or refrigerate it for up to 1 week.

Salsa variations: Blend in a chipotle pepper or roasted poblano, or a 1/2 teaspoon of your favorite spice mix.

Makes about 4 cups