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Easy Red Salsa

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2 15- ounce (425 g) cans diced fire-roasted tomatoes*, slightly drained
1 serrano or jalapeño pepper (more or less depending on preferred spice level), stems and seeds removed
1 cup (~16 g) chopped fresh cilantro, large stems removed
1 lime, juiced (~3 Tbsp or 45 ml)
1/2 cup (55 g) chopped white or red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
1 clove garlic, crushed (or 1 tsp garlic-infused oil)
optional: stevia or cane sugar to taste
optional: 2-4 Tbsp (30-60 g) diced mild green chilies (for extra heat)

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