4 tsp diced jalapenos (Canned is fine) (Used diced green chiles)
¼ cup diced yellow onions
14.5-oz can tomatoes and green chiles, undrained
14.5-oz can whole tomatoes, undrained
½-3/4 tsp garlic salt (I used a heaping ½ tsp)
½ tsp cumin
¼ tsp sugar
1/2 cup chopped fresh cilantro
Fresh lime juice (1 lime)
2 garlic cloves, minced
1. In a food processor, finely chop the jalapenos and yellow onions by pulsing several times.
2. Add the remaining ingredients (tomatoes through garlic). Process all ingredients until well-blended, but do not puree. (I pulsed 4x- don't over-process as you want some tomato chunks remaining.)
3. Place the salsa in a glass bowl, cover, and chill overnight.
4. Serve with your favorite thin tortilla chips!
Yield: 1.5 qt