This recipe is adapted from the Grit, a vegetarian restaurant in Athens, GA. Feel free to add or reduce quantities to taste.

• 1 chopped fresh tomato
• 1 28-oz can of diced tomatoes
• juice of half a lime
• 3 garlic cloves
• 4-5 stems cilantro, chopped
• 1 small jalapeno pepper, chopped
• 1/3 medium red onion, chopped
• 2 TBSP apple cider vingar
• 1/4 teaspoon cumin
• 1/2 teaspoon dark chile powder
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Combine all ingredients except tomatoes in a food processor; puree. Separately pulse the fresh and canned tomatoes, including juice, several times. Mix together the puree with the tomatoes in a large bowl; refrigerate for an hour. Serve with tortilla chips.