HOMEMADE SALSA

HOMEMADE SALSA 28 ounce can whole tomatoes , drained 20 ounces Rotel diced tomatoes and green chilies (2 cans) ¼ cup chopped onion 1/2 cup cilantro , finely chopped (more or less to taste) 1 1/2 Tablespoons fresh lime juice 1 teaspoon minced garlic 1/2 teaspoon ground cumin ¼ teaspoon kosher Salt Pinch of sugar , optional IF YOU LIKE YOUR SALSA SPICY, THROW IN A JALAPENO Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.