Add whole tomatoes, ½ cup of juice from tomatoes, cilantro, onion, jalapeno, lime juice, cumin, and salt to bowl of food processor.
Pulse quickly 6-10 times to get desired consistency. Add additional tomato juice if desired.
Refrigerate 1 hour before serving. Serve with tortilla chips, or use with any dish requiring salsa.
Notes
*For a thinner salsa, add more juice from the canned tomatoes.
Diced tomatoes will work in this recipe too.
Salsa will last for about 10 days in the fridge. Salsa can be frozen.