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Add the onion, garlic, and jalapeño to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
Drain off the liquid from the can of diced tomatoes with green chilies and discard the liquid. Add the tomatoes and chilies from the can to the food processor.
Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients (start with a small amount of lime juice and add more, to taste).
Pulse until the salsa reaches your desired consistency.
Taste salsa on a tortilla chip and adjust the lime juice, salt, or sugar as needed.
For the best taste, chill salsa in the refrigerator for at least 1-2 hours before serving to allow the flavors to develop.