(from Pioneer Woman)
Makes about 5 1/2 cups
1 can (28 ounce) whole tomatoes with juice
2 cans (15 ounce) diced tomatoes and green chilies
¼ cup chopped onion
2 cloves garlic, minced
1 jalapeño, quartered with ribs and seeds removed
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground cumin
½ cup fresh cilantro, more to taste
juice from ½ of a lime
1) Combine whole tomatoes, diced tomatoes, 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—about 10 to 15 pulses.
2) Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Enjoy!