Salsa you can make at home

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INGREDIENTS:
2 (14-ounce) cans fire-roasted tomatoes, drained for thicker salsa
3 cloves garlic, peeled
1 (4-ounce) can diced green chiles
1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
1 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon black pepper
DIRECTIONS:

Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.