1 gallon diced canned tomatoes
1 medium white onion
1/2 to 3/4 bunch of cilantro
1 jar sliced jalapenos (don’t use the whole jar – these determine the hotness of the salsa, so add them to taste.)
salt to taste
1 –2 cloves garlic to equal 1 tablespoon
Chop the onion, cilantro, jalapenos, and garlic. Put everything together in a blender or food processor and pulse to desires thickness. If you like it chunky, only blend half of it.