Here's another favorite from those hospital potlucks —- and sooooo easy!
1-2 fresh jalapeno peppers
2 cans stewed tomatoes
1 small white onion chopped
1/3 cup fresh cilantro chopped
1/3 - 1/2 tsp. garlic powder
1 tsp. white vinegar
salt to taste
Parboil peppers for approximately 2 minutes in a covered pan until tender, then remove the stem and chop into very small pieces. (You can use more or less peppers, depending on how hot you like it, removing the seeds will also make your salsa milder.)
Add the peppers and 1/2 can of the stewed tomatoes into a food processor or blender and chop. Then add the rest of the ingredients until you reach the desired consistency, do not over blend or the salsa will become too liquid like. Store in the refrigerator for up to 2 weeks.
Enjoy!