From: The Pioneer Woman
This salsa was very easy to make, and would be good for a variety of uses (with tortilla chips, used in recipes, etc). I think I will make this rather than buying jarred salsas in the future. Be warned, though - this makes a LOT of salsa. It might not even fit in your food processor unless you have a large capacity. You might also want to start with 1/2 a jalapeno if you are concerned about the heat - I used a whole jalapeno, and a large one to boot, and thought it was very hot when I first made it, though the heat did mellow somewhat by the second day.
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro (or to taste!)
Juice from 1/2 a lime
Combine whole tomatoes, Rotel, 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. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.