Like most fresh salsas, this is low-cal and fat-free. Store it, covered and refrigerated, for up to 1 week.
1 can (15 oz.) whole tomatoes, drained
1/4 cup diced red onion
1 garlic clove, minced
1 tsp. dried oregano
1 tbsp. chopped cilantro
1/4 tsp. minced chipotle pepper in adobo
1/2 tsp. salt
1 tsp. red wine vinegar
1 tsp. white wine vinegar
Pinch of red pepper flakes
Blend all ingredients in a blender or food processor until smooth.