Chop the tomatoes and place them in a strainer. Let them drain excess liquid for about 5 minutes.

Discard the excess liquid collected in the bowl beneath the strainer to prevent soupy salsa.

Combine the drained tomatoes, onion, cilantro, lime juice, jalapeño, garlic powder, salt, and pepper in a blender.

Pulse the mixture until it reaches your desired consistency, whether chunky or smooth, about 15-30 seconds.

Transfer the salsa into a clean jar, seal tightly, and store in the refrigerator for at least 30 minutes before serving.