The best restaurant style salsa has just enough heat to keep you going back for more. It has texture without being too chunky and strikes a balance of both garlic and vinegar. This version is super simple to whip together utilizing cans of Ro-Tel as opposed to fresh tomatoes. I promise you no one will know of your shortcut.
1/2 yellow onion, chopped
4 garlic cloves, chopped
1 bunch fresh cilantro
2 (10-ounce) cans Ro-Tel diced fire-roasted tomatoes with green chiles (I buy mild)
1 (4 ounce) can of chopped green chiles
1 lime, juiced
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon Kosher salt
Optional heat: If you like hot food, opt for the HOT version of ro-tel and green chiles. You can also add 1 jalapeno, seeded and roughly chopped.
In the bowl of a food processor, fitted with a blade, pulse the onion, garlic, and cilantro a few time until they are roughly chopped. Add the fire-roasted tomatoes, green chiles, juice of one lime, vinegar, sugar, cumin, and salt. Blend until combined. If you want a smooth puree, keep pulsing. I like salsa that is somewhere between chunky and pureed. Chill in the fridge for at least an hour before serving. Store in an airtight jar for at least a week.