INGREDIENTS
1 28 ounce can
fire-roasted diced tomatoes
1/2
large white onion (roughly chopped)
2 cloves
garlic (roughly chopped)
1
medium jalapeno peppers (roughly chopped)
1/2 cup
chopped fresh cilantro
1/4 tsp
ground cumin
1
medium lime (juice and zest)
1/2 tsp
salt
1/4 tsp
ground black pepper