Laura’s Salsa

3 (14.5-oz.) cans tomatoes 

1 large tomato, quartered 

1 jumbo or 2 small red onions, quartered 

1 T. chopped garlic 

1 bunch fresh cilantro, stems removed 

1/2 c. pickled jalapeño slices, 

drained juice of 1 to 2 limes 

1 tsp. sugar 

1 tsp. red wine vinegar 

1/2 tsp. salt, or to taste 1/2 tsp. pepper, or to taste 1/4 tsp. granulated garlic

In a food processor, pulse canned and fresh tomatoes until finely chopped (may need to pulse half at a time). Remove tomatoes and pulse onion, garlic, cilantro, and jalapeño until finely chopped. Combine the processed mixtures and remaining ingredients; refrigerate overnight before serving. Store in sterilized jars in refrigerator (will keep at least 2 weeks). Yield: About 9 cups.