"Best Yet" Homemade Salsa

Ive added, and subtracted, and sometimes throw out the whole batch. Try, try 100more times... and here is the result. A salsa that everyone can agree on. I would say its about Medium Heat. Super blended because Chaddy likes it that way, like Chili's salsa. They still have better chips, I haven't mastered that yet.

List of Ingredients 'N Stuff you need:

About 1/3rd of a white onion (which would be about a half cup?? ish)
1/3-1/2 of a FRESH Jalapeno (I've tried the canned...stick with fresh)
          Hot, keep the seeds.
          Mild/Med, ditch the seeds.
3 Garlic Cloves
14.5 oz can Diced Tomatoes (Do not drain!)
10 oz can "Ro-tels" (diced tomatoes with green chilies, rotels is best though)
1 Tbs. Lime Juice
1 Tbs. Sugar
11/2 Tsp Vinegar
1/2 tsp Salt(Kosher or Sea Salt)
Dash Cumin
1/2 Tsp. Cilantro (Fresh or Dried, if its fresh bump it up to 1 Tsp.
**Actually if were going to be completely honest here, if it was up to me (which it isn't, because Hubby is picky as hell, and I make the salsa FOR him) I would put about 1/4 cup Fresh cilantro. So YOU decide how much you want in your salsa. I'm doing the recipe as we make it at home.

Get out your handy food processor out (which practically never makes it back into the cabinet at my house, i use it so much) or a blender. or chop it by hand, but that's a pain in the ass, and it wont be a smooth and not chunky as were going for in this recipe.
OK back to the food processor, or blender...or whatever...
Put the onion, jalp and garlic in (also the cilantro if your using fresh) blend well until pieces are minuscule, small, barely recognizable as food products...
add remaining ingredients and blend well. it should be really smooth and almost watered down looking. that's how we do salsa here... if you want chunky, get Pace.

Here is the important part, Refrigerate for AT LEAST 1 hr. Really. It brings out all the flavors and is essential in salsa making process.

Enjoy!!!!