Salsa in a Blender

Makes about 4 cups

What You Need

Ingredients
 1 (28-ounce) can whole peeled tomatoes with their juices
 1 cup cilantro, loosely packed
 1/2 small red onion, roughly chopped
 2 jalapeños, roughly chopped with the seeds and white membranes removed
 1 or 2 cloves garlic, roughly chopped
 2 tablespoons lime juice from 1 lime
 1/2 teaspoon salt 

Equipment
 Blender
 Spatula 

Instructions
Combine all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)
Pulse until the salsa is as chunky or smooth as you like it. Use 1-second pulses to mix the salsa. Scrape down the sides as needed or stir the salsa with a spatula if there are large pieces not making it to the blade at the bottom.
Taste and adjust the seasonings: Give the salsa a taste. Stir in more lime juice or salt with a spatula, if needed. (Further blending will purée the salsa further, so it's best to stir by hand.)
Refrigerate for at least 30 minutes, or up to a week: Give the salsa at least 30 minutes to let the flavors combine and mellow, or store it for up to a week. This salsa can also be frozen for up to 3 months.
Recipe Notes
Food-processor salsa: You can also make this salsa in a food processor. Scrape down the sides as needed and pulse until the salsa is as chunky or smooth as you like it.
Small-batch salsa: Cut the recipe in half and use just one (14.5-ounce) can of tomatoes.
Salsa variations: Blend in a chipotle pepper or roasted poblano, or a 1/2 teaspoon of your favorite spice mix.

http://www.thekitchn.com/how-to-make-restaurant-salsa-in-a-blender-228222