From Kara Kimbrough
28 ounce can whole tomatoes , drained
2 cans diced tomatoes with green chiles
1/2 cup fresh cilantro
1/4 cup onion chopped
1-1/2 tablespoons fresh lime juice (about 1 large lime)
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon sea salt , or more, to taste
Pinch of granulated sugar
2 teaspoons canned jalapeño peppers
Add all ingredients to a food processor and pulse a few times until no large chunks remain.
Taste and adjust seasonings if needed,
For best flavor, refrigerate salsa for at least one to two hours before serving. Store in the fridge for up to one week.