• 1 can (28 ounce) whole tomatoes, with juice
• 2 cans (10 ounce each) diced tomatoes and green chilies
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1 whole jalapeno pepper, chopped
• 1/4 teaspoon white sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/2 cup cilantro (or the amount you prefer, to taste)
• 1/2 lime worth of freshly squeezed juice

Combine the whole tomatoes with juice, diced tomatoes and green chilies, onion, garlic, jalapeno, sugar, salt, cumin,

cilantro, and lime juice in a food processor and pulse it until you get the consistency you like. I do about 10-15 pulses.

Refrigerate salsa for at least three hours before serving, preferably overnight for maximum flavor.

by Pak101.com (few years ago!) / 868 views