Salsa Basic

Finely dice the white onion and mince the 2 garlic cloves. Slice the jalapeños lengthwise, remove the seeds and white membrane for a milder salsa (keep them for more heat), then finely chop the peppers.

Roughly chop the bunch of cilantro, discarding thick stems and keeping the leafy portions. Cut the 2 limes in half and set aside for juicing.

Drain the 28 oz can of diced tomatoes in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid. Transfer the drained tomatoes to a medium bowl.

Add the diced onion, minced garlic, and chopped jalapeños to the bowl with the tomatoes. Squeeze the juice from both limes into the mixture.

Sprinkle in 3 tsp cumin, 1 tsp garlic salt, and 1 tsp cayenne pepper over the ingredients. Stir to combine evenly.

Fold in the chopped cilantro gently until distributed throughout. Taste and adjust seasonings as needed, adding more lime juice, salt, or spices to preference.

Let the salsa rest at room temperature for 10 minutes to allow flavors to meld. Transfer to a serving bowl and serve with tortilla chips or as a condiment.