- 1 can 28oz whole or crushed tomatoes (Scalfani tomatoes are the best)
- 1 small white onion (can also substitute green onion)
- half a bundle of cilantro
- handful fresh oregano
- 2-4 garlic cloves
- 1-2 jalepenos
- juice from 1/2 lime
- 2 tsp sea salt or kosher salt
- 1/4 tsp cumin
Roughly chop the white onion and jalepeno. Do not remove the seeds or membrane from the jalepeno. Cut stems of cilantro where first leaves form. Defoliate the oregano.
Add all ingredients to a blender or food processor. Blend until ingredients have reached desired texture (about 1 min. on medium).
Salsa is fine to enjoy fresh but tastes best after ~12 hours chilled. Lasts up to 10-12 days.