Cue the canned tomatoes. I actually got the idea of using canned tomatoes in salsa from my sister Rachel, she figured out that the consistency of a canned tomato makes restaurant-quality salsa. You know the kind of salsa I'm talking about- the salsa you keep getting refilled at your favorite Mexican restaurant. And then you find that you have wolfed down more tortilla chips than you can ever imagine eating in one sitting.
1 can Muir Glen organic fire roasted dice tomatoes with green chilies
1/3 cup red onion, chopped (1/2 an onion)
2 tablespoons cilantro (a big handful)
1 clove garlic
2 teaspoons lime juice
1/8 teaspoon salt
Add onions, cilantro, garlic, lime juice, and salt to a food processor and pulse until finely chopped (or chop by hand). Add tomatoes and pulse briefly- salsa should remain chunky. Tomatoes can be drained for a thicker salsa, or undrained (like I did) for thinner salsa.