Restaurant Style Salsa

Hello everyone. No, I wasn't in the hospital with a wicked illness or out of the country for the past three weeks. It was the holidays. I seriously didn't feel like I had 5 minutes to myself to blog or to do much of anything else...that's why my toenail polish is chipped and I have dark roots an inch long. Anyhoo onward and upward to a new year and a new start! This recipe is a keeper. It literally takes about 10 minutes to make and it is delicious. I first saw this recipe here and thought "easy breezy lemon squeezy" (or in this case lime squeezy) I hope you enjoy it too!

Restaurant Style Salsa (as in Chili's or On the Border)
*adapted from Pioneer Woman

1 can (28 ounce) whole tomatoes with juice
1 can (10 ounce) mild Rotel tomatoes (don't skimp on brand...it won't be the same)
1 can (10 ounce) original Rotel tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 whole Jalapeno, quartered and sliced thin (seeds and all)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
one bunch cilantro (trim stems)
1/2 whole lime juice

Combine whole tomatoes, Rotel 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 - I do about 10 to 15 pulses. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. Printable recipe