This restaurant-style salsa is easy to prepare and tastes so bright and delicious--just like restaurant salsa. Enjoy with your favorite tortilla chips or use as a topping for salads, burritos, or vegan quesadillas.
Drain two cans of tomatoes (try to remove as much liquid as possible).
Wash and pat the cilantro dry. Roughly chop the cilantro. Wash the jalapeno, cut off the stem, and either cube or cut lengthwise and remove the seeds (for a milder salsa). Peel and quarter the onion. Peel the garlic cloves.
Add the cilantro, onion, garlic, and jalapeno to the food processor. Pulse for a few seconds until everything is incorporated.
Add the drained tomatoes to the food processor, along with the juice of 1 lime and salt. Blend for a few seconds until everything is combined. (Do not over blend or you'll lose the chunkiness.)
Taste and adjust salt if necessary. (If you plan to eat the salsa with salted chips, test the salsa with a salted chip. Sometimes the salsa alone will taste undersalted, but it will taste just right with the chip!)
Serve right away or store in an airtight container in the refrigerator for up to a week.