1 ½ lbs ripe Roma tomatoes (about 6-7), cored and quartered

1 small white onion, roughly chopped

2-3 cloves garlic, peeled and smashed

1-2 jalapeño peppers, stem removed (seeds removed for mild, kept for hot)

½ cup fresh cilantro leaves and stems, packed

The Flavor Builders:

1 tablespoon fresh lime juice (from about 1 lime)

1 teaspoon fine sea salt (plus more to taste)

½ teaspoon ground cumin

The Secret Weapon: ¼ cup canned crushed fire-roasted tomatoes (see note)

Optional Add-Ins: