Pour the whole tomatoes (with juice) and Rotel tomatoes into a blender or food processor.

Blend until smooth but still slightly chunky if you like texture.

Cook the Salsa:

In a medium saucepan, heat a small drizzle of oil over medium heat.

Add the chopped onion, garlic, and sliced jalapeño. Sauté for 2–3 minutes until fragrant and softened.

Combine & Simmer:

Pour the blended tomatoes into the saucepan with the sautéed vegetables.

Stir in the sugar and a pinch of salt.

Simmer over low heat for 15–20 minutes, stirring occasionally, to allow flavors to meld.

Adjust Seasoning:

Taste and add more salt or sugar if needed.

For extra heat, leave the seeds in the jalapeño or add more fresh chili.

Serve & Garnish: