Restaurant Style Salsa

I wasn't planning on making my own salsa for Preston's party, but when I went to The Pioneer Woman's site looking for a yummy dessert to try (which I found!) I saw this and thought, well, why not?! It was really, really good! And easy too. I think it's about time for me to invest in a food processor though, the blender has been a little tricky with all these recent recipes, but it still does the trick.
**update: for Ella's birthday I used 2 cans Original Rotel and left the seeds in the Jalapeno and it was even better!!!**

Ingredients:
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (on her site she pictured one original can and one mild, so that is what I used)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (I took out most of the seeds and next time will keep most of the them for some added heat, mine was very mild)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Directions:
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.