• 1 28oz can diced tomatoes, undrained
• 3 10oz cans Rotel tomatoes, undrained
• 1/2 red onion, roughly chopped
• 1/4 c cilantro, roughly chopped
• 2 jalapeno peppers, roughly chopped (remove seeds for medium heat)
• 2 cloves garlic, smashed
• 1 t cumin powder
• 1 t salt
• 1 t black pepper
• 1/2 t granulated sugar
• 1 extra jalapeno with the seeds (optional – for hot salsa)

In food processor or blender, pulse tomatoes and juice. Take half out and pour into large bowl. Add the rest of the ingredients and pulse until the salsa reaches the desired texture. Pour into the large bowl and mix all together.

Best if left in the fridge for a day before eating (especially if you want more heat).