Fire-roasted tomatoes bring smoky depth right out of the can, while jalapeño, onion, and garlic pulse together into that classic fresh-from-the-taqueria texture — smooth with just the right amount of chunk. A handful of cilantro and a good squeeze of lime keep things bright, and a touch of cumin rounds out the flavor with warmth. The whole thing comes together in the blender in under a minute, so you get restaurant-style salsa without any simmering or roasting required. It's an easy one to portion into jars for the week, and it's a solid choice if you're watching your sodium intake and want full control over what goes in. Taste as you go and adjust the lime and seasoning to your liking before sealing it up to chill.
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Add the fire-roasted tomatoes (with their juices), jalapeño, onion, garlic, cilantro, lime juice, cumin, salt, and sugar to a blender.
Pulse 8–10 times until the salsa is smooth with a slightly chunky texture — the onion and jalapeño should be fully broken down but the salsa should not be completely liquefied.
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