Mexican Restaurant Style Salsa

• 2 whole Jalapenos
• 1/4 whole Medium White Onion
• 1 can Rotel (diced Tomatoes With Green Chilies, 10 Oz)
• 1 can Diced Peeled Tomatoes (14.5 Oz)
• 1 can Fire Roasted Green Chilies (4 Oz)
• 1/2 whole Large Lime (juice Only)
• 2 cloves Garlic
• 1/2 teaspoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 3/4 cups Cilantro

1. Cut the jalapeno and onion into large chunks rather than leaving whole so the processor can break them down faster.
2. When I use cilantro, I only use the leaves, not the stems.
3. But do as you see fit.
4. Combine first 7 ingredients in food processor and pulse a few times to combine them.
5. Add the sugar, salt and cumin and pulse again for about 20 seconds.
6. Add the cilantro and process for about 30 seconds.
7. At this point, mine was pretty well pureed, but pulse until it reaches the consistency you like.
8. Be sure to test your salsa and adjust any ingredients as needed.
9. The longer it can chill in the fridge, the more the flavors will blend, but it didnt last long in my house.

jalapenos, white onion, tomatoes, tomatoes, green chilies, juice, garlic, sugar, salt, cumin, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-restaurant-style-salsa/ (may not work)