{Restaurant Style Salsa}

I love salsa, if I had my choice I would eat it for dinner. My favorite is fresh salsa from veggies in my garden. Since it hasn't yet produced veggies quite yet I made this, and it was awesome and addicting. It makes a lot so you can eat it for a few days too.

1 can (28oz) diced tomatoes
2 cans (10oz) rotel. I use the mild
1/4 cup chopped onion
2 cloves garlic, smashed
1 whole jalapeño, halved (I take the seeds out because I don't like it too spicy)
1/4 tsp sugar
1/2 tsp salt
1/4 tsp ground cumin
1/2 cup fresh cilantro
1/2 whole lime, juiced

In a large food processor or blender, combine all the ingredients together and blend until well combined.

Recipe adapted from: Two Peas & their Pod