Homemade Salsa

Tip: click step to get into cook mode

28 oz. whole plum tomatoes, with the juice

1 small white onion (peeled and roughly chopped)

2 jalapeño peppers (diced with seeds removed)

3 cloves garlic (chopped)

1 Tablespoons lime juice

5 Tablespoons fresh cilantro leaves (stems removed)

1.5 teaspoons ground cumin

1 teaspoon salt

1 teaspoon sugar

Add all ingredients to a food processor, blender, or large pot/bowl with an immersion blender.
Pulse until blended to desired consistency. Refrigerate for a minimum of 1 hour or overnight.
Transfer to a serving dish and serve with tortilla chips.