Restaurant Style Salsa
1 can (28oz) whole tomatoes with juice
2 cans (10oz) Rotel tomatoes (or the store brand of diced tomatoes and green chiles)
1/4 of an onion chopped (approximately 1/4 cup)
1 clove garlic, minced
1 whole jalapeno, quartered, seeds removed, sliced thin.
1/4 t. sugar
1/4 t. salt
1/4 - 1/2 t. ground cumin
1/4 t. Penzey's Southwest seasoning (or another brand)
1/2 cup fresh cilantro (large stems removed)
juice from 1/2 a lime
Combine all ingredients in a food processor. Pulse until you get the salsa consistency you like. 10 to 15 pulses. Test seasonings and adjust accordingly.
Store in a Tupperware container.
Ready in 5 minutes