Quick and Easy Salsa

Place the chopped tomatoes in a colander set over a large bowl to drain. Reserve the drained tomato juice for later use (either to thin the salsa or add flavor to soups or other dishes).
Cover the chopped onion in a medium bowl with cold water. Let it sit for 10 minutes, drain the water, and rinse the onion.
Prepare the peppers according to your desired spice level. For mild salsa, remove all the white membrane and seeds from inside the pepper. For medium salsa, leave some of the membrane and seeds. If you prefer hot salsa, leave the membrane and seeds intact and use 1 to 2 peppers.
Add the garlic to a blender or food processor and pulse until finely chopped.
Scrape down the sides of the blender or food processor, then add the drained tomatoes, drained and rinsed onions, prepared peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime.
Pulse the ingredients until you reach your desired texture. Taste the salsa and season with additional salt or lime juice as needed. (We usually add 3/4 teaspoon of salt in total.) If the salsa it too thick, add a little reserved tomato juice from earlier.
For the best flavor, allow the salsa to sit in the refrigerator for at least 30 minutes before serving. The flavors will meld and develop over time.

Ingredient :

2 (15oz) cans fire-roasted tomatoes or use 4 cups chopped fresh tomatoes (1 ¾ pounds)
1/3 cup chopped white or sweet onion
2 medium cloves garlic
1 to 2 medium jalapeño or serrano peppers
1 cup chopped fresh cilantro
1 to 2 medium limes
1/2 teaspoon fine sea salt, plus more to taste