Combine 5 whole tomatoes, diced tomatoes with liquid, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a food processor.* Pulse until you get the salsa to your desired consistency – I do about 10 for a smooth yet slightly chunky salsa. Taste and adjust seasonings as desired.
Refrigerate salsa for at least one hour before serving. Store in a resealable container up to 4 days.
Serve with tortilla chips and/or your favorite Mexican meal.
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