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. (yeah if you can wait I can't) Serve with tortilla chips or cheese nachos.
Rachel's Notes: I can never wait an hour I eat this immediately! The jalapeno doesn't add too much heat but if you don't want the salsa very hot leave it out, the cilantro gives this a spicy kick as do the rotel tomatoes, you can always add more heat if you need to. And of course this recipe is courtesy of the pioneer woman lots of great recipes there!