Fire-roasted tomatoes bring a smoky depth right out of the can, while jalapeño, onion, and garlic pulse together into that perfect fresh, zippy base. A handful of cilantro and a good squeeze of lime juice keep everything bright, and a pinch of cumin rounds out the flavor with just enough warmth. The blender does all the work here, giving you a few short pulses to control whether you want it smooth or a little chunky. It's the kind of simple, produce-forward condiment that fits naturally into a Mediterranean-style way of eating, packed with vegetables and nothing you can't pronounce. Keep a jar in the fridge for topping grain bowls, grilled fish, or roasted vegetables all week long.
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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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