Homemade Restaurant Style Salsa

Yield: About 6 cups (a.k.a. a ginormous batch)
Prep Time: 15 minutes
28-ounce can whole tomatoes (peeled) with juice2 10-ounce cans Rotel (diced tomatoes with green chilies)¼ cup chopped onion1 clove garlic, chopped1 jalepeño, quartered and sliced thin½ cup cilantroJuice from ½ a fresh lime¼ teaspoon salt¼ teaspoon granulated sugar¼ teaspoon ground cumin
Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.
*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches.
*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.