Salsa with Canned Tomatoes

Ingredients

• 1 medium white onion (cut into 6 wedges)
• 6 cloves garlic (skins on)
• 1 lime (cut in half)
• 1 jalapeno (cut in half)
• 28 ounces fire-roasted canned tomatoes (1 large or 2 small cans)
• 1/3 cup fresh cilantro (leaves only, loosely packed)
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin

Instructions

1. 1

   Roast: Position oven rack in top 1/3 of the oven. Preheat broiler. Place onion wedges, garlic cloves (with skins on), lime and jalapeno on a baking tray. Broil for 7 minutes, turning onions and jalapeno halfway through.

2. 2

   Cool: Allow the aromatics to cool for 15 minutes. Remove garlic cloves from their skin and juice the lime.

3. 3

   Puree: Place onion, peeled garlic cloves, lime juice, jalapeno, salt, and cumin to a food processor. Pulse for 10-15 seconds.

4. 4

   Tomatoes: Add the tomatoes and 1/4 cup of the cilantro, pulse for 30-45 seconds to combine. Taste for flavor, add additional salt or mint if needed.