Place all ingredients in a blender and blend in short bursts until the ingredients are well incorporated. Don’t process to the point of having a smooth puree, you want a salsa that still has a little texture.
When it’s achieved a consistency you like, pour into a large container and refrigerate.
This salsa is best after it’s had a little time for the flavors to marry (overnight is ideal, but even a couple hours is good).
It will keep up to five days in the fridge.