Add the can of crushed tomatoes (diced are fine but have more water), pepper, garlic salt, onion salt, oregano, sugar, dried chile seeds, jalapeno and cilantro. Puree well. This is the base for your salsa.
Then add the green onions, quartered tomatoes (smaller if using blender) and more cilantro. The cilantro is a matter of personal taste. I could wear it as PERFUME!! I love the stuff, but some hate it. Whatever your choice, but if you hate it - something is wrong with you - just kidding!!
Make sure you only pulse it now or you will end up with "salsa soup". If you use your blender (ask for a food processor for Mother's Day) make sure you stir it up from the bottom so it chops evenly.
1 14 oz. can crushed tomatoes
1 t. black pepper
1 t. garlic salt
1 t. onion salt
1/2 t. dried leaf oregano
2 t. sugar
1/4 t. dried red chile seeds (more or less for spiciness)
1 fresh yellow jalapeno, deveined and seeded
palm-full of fresh cilantro
Place all in food processor or blender and process until well blended. Add:
1 bunch diced green onions
8-10 ripe Roma tomatoes, stems cut off and quartered (if using blender, cut in
small palm-full of fresh cilantro (in addition to previous amount)
Pulse 10-12 times in food processor, or if in blender, until chunks are very small. ADD: One 4 oz. can diced green chile and pulse 2-3 times more. Add more salt or sugar to taste.