Restaurant Style Mexican Salsa - cooking recipe

Ingredients

32 ounces whole stewed tomatoes (I use just whole tomatoes with basil)
1 (4 ounce) can sliced jalapenos, undrained
1/2 tablespoon salt
1 1/2 tablespoons garlic granules
1 lb warm tortilla chips, seasoned with salt

Preparation

Combine all ingredients.
Put in a blender and precess briefly. It has only a slight texture.
Refrigerate.