Make sure to drain both the tomatoes and the jalapeños before processing.
- 1/2 small red onion
- 1/4 c fresh cilantro
- 1 T fresh lime juice
- 1 clove garlic, peeled
- 2 T canned pickled jalapeños, drained
- 1/4 t salt
- 1 (14.5-oz) can diced tomatoes, drained
Pulse the onion, cilantro, lime juice, garlic, jalapeños, and salt in a food processor until roughly chopped, about five 1-second pulses. Add the tomatoes and pulse until chopped, about two 1-second pulses. Transfer the mixture to a fine-mesh strainer and drain briefly. Serve.
(The salsa can be covered and refrigerated for up to 2 days. Re-season to taste before serving.)