Restaurant-style Salsa

I call this salsa “restaurant-style” because I blend the ingredients into a somewhat smooth texture, similar to the bowls of sauce placed on tables with crisp tortilla chips. The canned tomatoes are a great shortcut and ideal when fresh tomatoes are out of season and bland. It still has a bright, fresh flavor with the addition of cilantro and lime zest. If your garden is overflowing, try this with 6 medium-size tomatoes, seeded and chopped, and a minced jalapeño.