Chili's Salsa

I don't know why I never thought to share this before today. I have been making it for over 5 years now. Spencer always asks for it if we don't have any on hand. We just can't get enough of it around here! I always double the recipe because it goes so fast around here. And we always add cilantro!

INGREDIENTS:

1 (14 1/2 oz) can tomatoes and green chilies
1 (14 1/2 oz) can whole canned tomatoes (plus the juice)
4 tsp jalepenos (canned, diced)
1/4 cup yellow onions (diced)
1/2-3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar

DIRECTIONS:

1. In a food processor (I use my blender) process onions and jalepenos for a few seconds.
2. Add remaining ingredients and process until well blended (but do not puree).
3. Place in a covered container and chill in fridge for a couple of hours. This will help blend and enrich the flavor.