2 14 ounce cans fire-roasted canned tomatoes puréed
½ cup roasted red pepper (jarred), packed
1 4-ounce can green chiles (these are not spicy, just add great flavor)
½ small red onion, roughly chopped
½ cup fresh cilantro (leaves and stems), packed
6 medium green (spring) onions, cut in two inch pieces
3 medium cloves garlic, peeled
1-2 small jalapeño, seeded (if you like a spicier flavor, leaves the seeds in)
½ teaspoon salt
1 teaspoon ground cumin
2 tablespoons fresh lime juice