Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You're looking for a well-blended but semi-chunky salsa.
Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.
Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
*If you'd rather, sub 3 cups diced ripe tomatoes (per two 15-ounce or 425 g cans). But the flavor will not be as rich and the salsa will likely be more watery. *Nutrition information is a rough estimate calculated without stevia, sugar, or green chilies (or chips for serving). *Recipe makes ~2 cups salsa.