Restaurant Style Salsa

(28 ounces) can, 28-Ounce Whole Tomatoes (drained)

2 (10 ounces) cans, 10-Ounce Rotel (diced Tomatoes And Green Chilies) Original or Mild

¼ cup chopped onion

½ -¾ cup Cilantro, finely chopped (more or less to taste)

1½ tablespoons fresh lime juice

1 teaspoon minced garlic

½ teaspoon ground cumin

¼ teaspoon Kosher Salt

Pinch of sugar, optional

If you like your salsa a little spicy throw in ½ to 1Jalapeño, chopped fine

1. Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.