1 entire tomato can (28 ounces) with juice
2 Rotel cans (10 oz) (diced tomatoes and green chilies)
1/4 cup onion, chopped
1 garlic clove, minced
1 jalapeno, quartered and thinly sliced
a quarter teaspoon of sugar
a quarter teaspoon of salt
1 tsp cumin powder
1/2 cup cilantro (additional cilantro to taste!)
1/2 lime juice, whole


In a blender or food processor, combine whole tomatoes, Rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until the salsa reaches the desired consistency—about 10 to 15 pulses for me. Seasonings should be tested on a tortilla chip and adjusted as needed.
Refrigerate the salsa for at least an hour before serving. Serve with tortilla chips or nachos de queso fresco.