In a food processor, combine the white onion, garlic, and jalapeño. Pulse until finely chopped, resembling a fragrant confetti.

Add the drained diced tomatoes with green chilies and fire-roasted diced tomatoes, including their juices. Pulse gently until mixed but still chunky.

Stir in the fresh cilantro, lime juice, ground cumin, salt, and pinch of sugar. Pulse until all ingredients are combined, achieving your desired texture.

Taste and adjust seasoning as needed, adding more lime juice, salt, or sugar to balance flavors.

Transfer to an airtight container and chill in the refrigerator for 1 to 2 hours before serving.