2fresh jalapeno peppers(seeded and very coarsely chopped)
1large clove garlic(halved)
2large or 3 small/medium vine-ripened tomatoes(seeds and juice removed)
14.5-ouncecan diced tomatoes(drained)
14.5-ouncecan fire-roasted diced tomatoes(drained with some juice reserved)
2tbspred wine vinegar
1tbspcumin
1/2sweet yellow onion(coarsely chopped)
1/2tspsalt
1/2tsoground cayenne pepper
1/4cupfresh cilantro
juice of one lime
Instructions
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down sides of bowl as necessary.
Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire. Add reserved juice from fire-roasted tomatoes if needed to achieve desired consistency.
Transfer to an airtight container and refrigerate at least 2 hours before serving to allow flavors to blend.
Notes
Source: Adapted from Annie's EatsYou're Gonna Bake It After Allbakeitafterall.com