Start by draining the canned diced tomatoes to remove excess liquid, which helps prevent the salsa from becoming too watery.

Finely chop the red onion, ensuring that the pieces are small enough to blend well with the other ingredients.

Seed and chop the jalapeño pepper. Adjust the amount based on your heat preference.

Remove the stems from the cilantro and pack it tightly into a measuring cup.

In a blender or food processor, combine the drained diced tomatoes, chopped cilantro, red onion, minced garlic, jalapeño pepper, lime juice, ground cumin, salt, and black pepper.

Pulse the mixture until you reach your desired consistency. For a chunkier salsa, blend less; for a smoother salsa, blend more.

Taste the salsa and adjust the seasoning if necessary. You can add more salt, lime juice, or jalapeño to suit your taste.

Transfer the salsa to a mixing bowl and cover it with plastic wrap. Let it sit for at least 15 minutes to allow the flavors to meld.

Serve with tortilla chips or as a topping for your favorite Mexican dishes.