Espresso and Lime

0 Place 1/2 of a medium white onion, 2 cloves of garlic and a small jalapeño with the seeds and ribs removed into a food processor and pulse until broken down into very small pieces 
1 Add 4 ounces of diced green chilies, 29 ounces of fire roasted tomatoes, 1/2 cup of fresh cilantro leaves, the juice of a lime and 1/4 teaspoon of cumin and pulse until fully combined
2 Taste and add salt and black pepper as desired 
3 Finish by pulsing until your desired consistency is reached
4 Chill leftovers in an airtight container for up to a week