1 1/4 lb ripe Roma tomatoes (about 5-6) (can use a can of fire roasted diced tomatoes and a can of rotel)
1 14.5 oz can petite diced tomatoes
2 green onions, trimmed and chopped
1/3 C red onion (about 1/4 of a medium size one)
2 Jalapeno peppers seeded and roughly chopped
1/2 C fresh cilantro
2 large cloves garlic, roughly chopped
3 TBS fresh lime juice
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp granulated sugar (optional)
Salt and pepper to taste

1 1/4 lb ripe Roma tomatoes (about 5-6) (can use a can of fire roasted diced tomatoes and a can of rotel) 1 14.5 oz can petite diced tomatoes 2 green onions, trimmed and chopped 1/3 C red onion (about 1/4 of a medium size one) 2 Jalapeno peppers seeded and roughly chopped 1/2 C fresh cilantro 2 large cloves garlic, roughly chopped 3 TBS fresh lime juice 1/2 tsp chili powder 1/4 tsp cumin 1/2 tsp granulated sugar (optional)

Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
Sala always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
Store in fridge up to 1 week.