…restaurant-style smooth red salsa is awesome and you totally want some so here’s one OF APPROXIMATELY EIGHT BILLION WAYS to make some for your face to eat.

1 28 oz. can whole peeled tomatoes with juice
2 Tbsp. olive oil
1/2 medium white onion, diced
2-3 large cloves of garlic, chopped
1 large jalapeno, seeded and chopped
1 tsp. chile pequin, or more to taste
1/2 – 1 tsp. ground cumin, to taste
1/2 tsp. coarsely ground black pepper, or 1/4 tsp. regular grind
1/2 lime, juiced, or about 1/2 tsp. cider vinegar
salt to taste

Heat the oil in a pan over low-medium heat Add the onion, jalapeno, and garlic, and sautee for three minutes. Add the chile pequin, cumin seeds, and pepper. Sautee for another 2-3 minutes. Remove from heat.

Add the sauteed mixture to the chopped tomatoes and puree — in a blender, food processor, or with an immersion blender — until smooth. Add any remaining tomato juice, lime juice, and salt. Adjust seasonings and serve with tortilla chips.

Notes: 1-Most of these measurements are ballpark; I think I used more oil and less pepper, but whatever, I was winging it. Everything is to taste. 2-You can add a few pinches of dried oregano or epazote if you want to. 3-You can also roast some or most of the ingredients for added deliciousness — the jalapeno, for example, would be great roasted — if you’re feeling energetic.