Red Salsa

14.5 ounce can NO SALT ADDED diced fire-roasted tomatoes, slightly drained
1/2 cup chopped fresh cilantro, large stems removed
1/4 cup chopped white or red onion
1 jalapeño pepper
1 tsp chopped garlic
1 and 1/2 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp salt (3/4 tsp salt, if adding NO SALT tomatoes)

Add tomatoes, cilantro, onion, jalapeño, garlic, lime juice, ground cumin and salt, to vita-mix and pulse to mix. You are looking for a well blended but semi-chunky salsa.

Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

Yields: 1 and 3/4 Cups Salsa. I always use 1 cup of salsa for making Spanish rice, remaining for taco,  chips and salsa, ...
Taste Note: Tastes Spicy and AWESOME
Source: minimalistbaker