Restaurant-style salsa, smooth and packed with flavor, in 10 minutes or less. It's made possible by one key, pantry pull ingredient: canned whole tomatoes.
Set a wire mesh sieve over a medium bowl. Open the tomatoes and pour into the sieve allowing the tomato juice from the can to drain into the bowl.
Add the roughly chopped green onions, cilantro, jalapeno, and onion to the bowl of a food processor. Juice the lime into the bowl of the food processor. Put the lid on the food processor and pulse until the ingredients are finely minced.
Add the tomatoes to the food processor and pulse 2-3 times until the salsa is as smooth as you would like it to be. Add a pinch of salt and pulse one more time to combine.
Move to a air tight container. This salsa will last about a week in the refrigerator. Serve with warm tortilla chips--or tacos or enchiladas...
Notes
You might decide that you want a thinner salsa; if so, add some of the remaining tomato juice to your salsa until you're happy with it.
Feel free to adjust all of the ingredients to your liking; if you hate cilantro because it tastes like soap to you, remove that and add parsley instead--or more green onions. If you like a lot of heat, add more jalapeno or add some of the membrane.
This salsa is perfectly delicious right from the food processor, but you'll find a few hours (or overnight) in the fridge will make this an even more tasty salsa as the flavors have time to mingle.