Restaurant Style Salsa

* 1 can (28 Ounce) Whole Tomatoes With Juice
* 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
* ¼ cups Chopped Onion
* 1 clove Garlic, Minced
* 1 whole Jalapeno, Quartered And Sliced Thin
* ¼ teaspoons Sugar
* ¼ teaspoons Salt
* ¼ teaspoons Ground Cumin
* ½ cups Cilantro (more To Taste!)
* ½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, 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. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SARAH_HAAK.