Ingredients:
1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste!)
Juice of 1/2 lime
Directions:
Combine whole tomatoes, Rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.
Serve with tortilla chips or cheese nachos.