Cinco de Mayo: recipe one

This Saturday is a big day, it is Cinco de Mayo and Derby Day. Drew and I are hosting a Mexican feast and Derby watch party for two couples. I'm hoping to have tons of delicious food. First things first - I will make the salsa. But, please note, I will buy the chips. 

Homemade Restaurant Style Salsa
Yield: About 6 cups |  Prep Time: 15 minutes

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel diced tomatoes with green chilies
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips. 

*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches. 

*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.

(Recipe and photo from Brown Eyed Baker, recipe adapted from The Pioneer Woman)