Salsa - cooking recipe

Ingredients

2 cans (14 oz.) stewed tomatoes
5.5 oz. can tomato juice
1/4 c. diced onion
1 tsp. garlic salt
3 to 5 jalapeno peppers

Preparation

Drain liquid from stewed tomatoes.
Dice onion and jalapeno peppers.
Put all ingredients into blender.
Blend for 10 seconds (if blended longer, salsa becomes runny).
Chill in refrigerator, preferably overnight.
Serve with tortilla chips.