ON THE BORDER SALSA

1 (14 oz.) can diced tomatoes
1 large roma tomato
1 medium garlic clove
1/2 white onion
1 jalapeno
1 teaspoon cayenne
1 3/4 teaspoons cumin
2 teaspoons jalapeno juice
1 teaspoon sugar
1/3 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt


Open the can of tomatoes and pour all contents into food processor.Dice up the roma tomato, onion, and garlic into small chunks and toss into the processor.Clean and destem the cilantro and put into proceesor.Slice the lime and squeeze till you have 1 tbspn of juice, put into processor.
Place all other ingreidients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refridgerate for an hour or two and serve. You can eat immediately but it will taste better if you let everthing set.