I whipped this up months ago when our garden started to produce more peppers than I knew what to do with. We have been making this ever since. We put it on everything.
Restaurant Style Salsa
1 can (28 oz) whole San Marzano tomatoes
1/4 chopped frozen onion (or fresh if you have it)
2 cloves garlic
3 jalapenos, diced
1/4 tsp salt
1/4 tsp sugar
1/4 tsp cumin, ground
1/4 cup cilantro (or to taste)
juice from 1 small lime
Combine all ingredients in a blender and give it a whirl until you get the consistency you like. Less for chunky salsa, more for smooth salsa.
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