Salsa lovers

My husband and I are huge salsa lovers. We have two favorite restaurant salsas that can't be topped...Chili's and Barberito's salsa. Since we live in Raleigh, we can't get Barberito's salsa which is terribly sad. We get Chili's on occasion but not that often since we try not to eat out to save money. So, I've been on a search for a salsa that I can make at home that will satisfy our cravings and not cost $5-6 for a small jar. If this is you, well, look no further this will be the last salsa that you make. It is amazing! Once again, Pioneer Woman, has come through for me. She really needs her own show. I'm just waiting for it. Maybe she already has one that I don't know about? Anyway, I must stop typing and get to the good stuff. Here you go. Prepare to be addicted.

1 can whole tomatoes (28oz)
2 cans Rotel (10oz)
1/4 cup chopped onion
3 cloves garlic, roughly chopped
1 jalapeño, quartered and sliced thin
1/4 tsp salt
1/4 tsp cumin
3/4 cup cilantro
Juice from half a lime

I have tweaked just a few things. So, here is the link to her original recipe in case you want to check it out. http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Now, let's start the steps. This makes a ton of salsa so you will need a 12 cup food processor or you will need to blend it together in batches. Trust me, it is worth every second of your time! Place everything in processor and pulse till desired consistency (about 10-15 pulses). I store my salsa in mason jars for easy pouring. I'm not positive how much this makes because we end up eating quite a bit right when it is done. If I had to guess, I would say about 2 quarts.

Tips:
Tomatoes - I've had a lot of fresh tomatoes from The Produce Box. So, instead of buying a can of whole, I just use fresh. I use about three tomatoes if they are really large and 5-6 if they are small or roma size tomatoes. You will need to remove the skin before putting them in the food processor. Here is a link to show you how to do that. http://allrecipes.com/HowTo/peeling-tomatoes/detail.aspx
Jalapeño - For really spicy, leave in all ribs and seeds. For medium, cut the jalapeño in half and remove seeds and ribs from only one half. For mild, remove all seeds and ribs from jalapeño.
Garlic - I love garlic and do not agree with Pioneer woman that there can be too much in the salsa. So, I use my micro plane grater on one clove (so the garlic flavor is more intense) and roughly chop the others. I do like to have sone roughly chopped for texture.
Onions - I love onions but totally agree with pioneer woman that this is all you need for this salsa so don't add any!