Restaurant Style Salsa

• Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
• One 28-ounce can whole tomatoes with juice
• 1/2 cup fresh cilantro leaves (or more to taste!)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 whole lime, juiced

1. Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
2. Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
3. Refrigerate the salsa for at least an hour before serving.

tomatoes, tomatoes, fresh cilantro, onion, clove garlic, whole jalapeno, ground cumin, salt, sugar, lime

Taken from www.epicurious.com/recipes/member/views/restaurant-style-salsa-52844401 (may not work)