Salsa — Robert St. John

Ingredients

• 1-14.5 ounce can Fire-Roasted San Marzano Tomatoes, drained
• 1-10 ounce can Rotel Tomatoes, original or spicy, drained
• 1/3 cup Red Onion, medium dice (Char in a hot cast iron skillet before blending for added depth)
• 2 tablespoons Fresh Jalapeño, diced (Char in a hot cast iron skillet before blending for added depth)
• 1 1/2 teaspoons Roasted Garlic, minced (Roast a whole garlic bulb wrapped in foil with olive oil at 400°F for about 40 minutes)
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Smoked Paprika (Especially effective when using fire-roasted tomatoes)
• 1/4 cup Cilantro, chopped
• 1 tablespoon Lime Juice
• 1 tablespoon Orange Juice
• 1 teaspoon Apple Cider Vinegar
• 1/2 cup Fresh Tomato, finely chopped (Folded in after blending for added texture)
• Pinch of Sugar or Drizzle of Honey (Balances acidity and heat)