– fire-roasted tomatoes* – 1 clove garlic, roughly chopped – ½ cup roughly chopped white onion (about ½ small onion) – ¼ cup lightly packed fresh cilantro leave – ½ medium jalapeño, seeds and ribs removed, and roughly chopped – 1 to 3 chipotle peppers in adobo sauce – 1 tablespoon lime juice, more if needed – ½ teaspoon fine salt
Around ⅓ cup of the tomato juice should be drained off and thrown away. If you want to make the garlic pieces smaller, pulse them in a food processor.
Add the tomatoes and any juice that's still left in the can. Put in the jalapeño, onion, cilantro, lime juice, salt, and one chipotle pepper.
If you need to, scrape down the sides of the food processor as you go to make sure there are no big chunks of tomato or onion left.
If you like salsa spicier, add another chipotle pepper or two. Add lime juice and salt to taste. Serve salsa now or store it. This salsa lasts 10 days covered in the fridge.