Homemade Salsa

• 1 whole Small White Onion, Roughly Chopped
• 1 whole Jalapeno, Top Removed and Roughly Chopped (Seeds and Ribs Optional)
• 1 clove Garlic, Peeled And Roughly Chopped
• 1 can (28 Oz. Can) Whole Peeled Tomatoes
• 1 whole Handful Of Fresh Cilantro
• 1/4 teaspoons Sugar
• 1/4 teaspoons Kosher Salt
• 1/2 whole Lime, Juiced
• 1 can (14.5 Oz. Can) Diced Tomatoes With Green Chilies

1. Add the chopped onion, jalapeno (leave the seeds and ribs intact for more heat) and garlic to a food processor.
2. Next add the whole peeled tomatoes (with their juices), fresh cilantro, sugar and salt and the lime juice.
3. Pulse until you reach a consistency you likeit should be a little chunky.
4. Add diced tomatoes with green chilies.
5. Give it a few more pulses.
6. Refrigerate for at least a couple of hours before serving, but overnight is best!
7. Season with more salt to taste.
8. Makes 4 cups.

white onion, clove garlic, tomatoes, handful of fresh cilantro, sugar, kosher salt, tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-salsa-3/ (may not work)