Texan Salsa

• 1 can (28 Ounce) Whole Tomatoes With Juice

• 2 cans (10 Ounce) HOT Rotel (diced Tomatoes And Green Chilies)

• ¼ cups Chopped Onion

• 1 clove Garlic, Minced

• 2 whole Jalapenos, Quartered and sliced thin

• ¼ teaspoons Sugar

• ¼ teaspoons Salt

• ¼ teaspoons Ground Cumin

• ½ cups Cilantro (more To Taste!)

• ½ whole Lime Juice

Preparation Instructions:

Combine whole tomatoes, Rotel, 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. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. 

from Trixie6717