Ingredients

QUANTITY		DESCRIPTION
1 tbsp		jalepeņos (canned, not pickled)   (alt: one whole, fresh)
1/2 cup		onion (yellow)   (alt: white)
14.5 oz (1 can)		tomatoes and green chilis
14.5 oz (1 can)		whole tomatoes (peeled)
1/2 tsp		garlic powder
1/2 tsp		cumin
1 tsp		sugar

Instructions

1. Combine onion and jalepeņos in food processor; mix briefly (a few seconds) - do not liquify the mixture.
2. Add the rest of the ingredients; mix briefly again until blended thoroughly (again, do not liquify the mixture).
3. The salsa can be used right away, but tastes better after being refrigerated for a few hours.
4. The salsa only stays good for 2-3 days; after that, it is soft and the taste is not as good.

Notes

I based this recipe on (a) my love for Chili's Grill and Bar salsa and (b) three recipes found on the internet for salsa. Chili's is still better, but I will be updating this again when I work on it some more.