Notes:

• Needs to chill for at least an hour before serving.
• Tools:  Blender or food processor.
• Adjust heat by removing seeds from jalapeño or by adding two cans of mild Rotel (instead of one mild, one regular).

Ingredients

• 1 28-ounce can whole tomatoes with juice
• 2 10-ounce cans Rotel tomatoes (one mild, one regular)
• 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
• juice of half a lime

Preparation

• Combine all of the ingredients in a blender or food processor.
• Pulse until you have the consistency you like (I pulse 10-15 times).
• Test seasonings and adjust as needed.
• Refrigerate salsa for at least an hour before serving.