Tex-Mex Salsa - cooking recipe

Ingredients

2 fresh jalapenos, stems removed
1 medium onion, peeled and quartered
2 garlic cloves
1 (28 ounce) can whole tomatoes
1 (28 ounce) can diced tomatoes
2 teaspoons salt
2 tablespoons vinegar
1/4 cup fresh cilantro, no stems

Preparation

In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
Pulse until thoroughly chopped.
Add canned tomatoes and salt.
Pulse until throughly combined.
Store in refrigerator until ready to use.