Fire-roasted tomatoes bring smoky depth to this salsa, while jalapeño, garlic, and onion pulse together into a bright, zippy base with just the right amount of texture. Fresh cilantro and a good squeeze of lime juice keep things vibrant, and a touch of cumin rounds out the flavor without overpowering it. The whole thing comes together in your blender in under a minute, giving you a smooth-but-still-chunky salsa that's endlessly useful — spoon it over grilled veggies, stir it into a bowl, or just dig in with a chip. Since it's built from whole tomatoes, fresh herbs, and simple aromatics rather than anything processed, it's a great fit for an anti-inflammatory kitchen. Keep a jar in the fridge and it's ready whenever you need a quick hit of flavor.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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