Start by rinsing the onion under cold water to mellow its sharpness, then chop it finely. Carefully slice the jalapeños, removing the seeds if you prefer a milder heat. Next, chop fresh cilantro and garlic, setting all the ingredients aside.

In a blender or food processor, combine the chopped onion, jalapeños, and garlic. Pulse until finely chopped but not pureed, about 10-15 seconds.

Next, add your fresh or canned tomatoes to the blender. Blend on low speed until the tomatoes are mostly smooth yet you can still see some texture, around 15-20 seconds.

Stir in the chopped cilantro and squeeze in the lime juice, mixing thoroughly. Taste the salsa and adjust the lime according to the sweetness of the tomatoes.

If your salsa appears too watery, take a fine mesh sieve and strain out any excess liquid, pressing gently to maintain flavor.

Transfer your salsa into a mason jar or an airtight container. Seal and refrigerate for at least 30 minutes.