Ingredients

4 ripe tomatoes, cored and quartered
15 oz canned whole San Marzano tomatoes (drained of all the juices)
2 scallions
1/2 red onion - diced
2 cloves garlic - large & grated
1 jalapeno pepper - sliced (to your taste)
1/3 cup fresh cilantro leaves
3/4 tsp ground cumin or to taste
1 tsp sweet smoked paprika ( + more to taste)
1 large lime - juiced
1 pinch sea salt + more to taste
4.5 ounces diced green chiles, mild

Directions

Add the red onion, scallions, garlic and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.

Add the tomatoes (without juices), spices and cilantro on top and pour in the lime juice

Very carefully press the pulse button a few quick times making sure you don’t over chop the salsa. (Alternately you can chop everything by hand for a chunky version)

Transfer to a bowl and taste seasonings. Add more lime and sea salt as desired. At this point you can add the reserved tomato juices if you are wanting a thinner consistency. Add more smoked paprika for a deeper smokier flavor.