• 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
• 3 cloves garlic, peeled
• 1 (4-ounce) can diced green chiles
• 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
• 1 cup diced white onion
• 1 jalapeno, stem removed (and seeded, if you want less heat)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• 1/4 teaspoon black pepper

Combine ingredients and blend to desired level of chunkiness with an immersion blender