1 lb. tomatoes
1/2 onion
2 jalapeños
1 clove garlic, sliced
small bunch cilantro
1 tsp. salt
juice from 1 lime

  • roughly chop tomatoes and roast with jalapeños (see roasted jalapeños)
  • for a milder salsa, remove the seeds and ribs from the jalapenos, otherwise chop them up
  • add all ingredients to blender and pulse until desired consistency is reached
  • chill for at least 1 hour to let flavors meld

source: https://mexicanfoodjournal.com/restaurant-salsa/