My Restaurant-Style Salsa-Small Batch - cooking recipe

Ingredients

14 ounces diced tomatoes (Hunt's brand)
10 ounces Rotel tomatoes & chilies
1/2 bunch green onion, trimmed and cut into thirds
1/2 bunch fresh cilantro, stems removed (I use the stems sometimes)
2 fresh garlic cloves, chopped
1/2 jalapeno, stemmed and chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin

Preparation

Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times.
Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.