Homemade Restaurant Style Salsa

Homemade Restaurant Style Salsa
Yield: About 6 cups
Prep Time: 15 minutes
28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin
Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

 If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.
(Recipe adapted from The Pioneer Woman)