I am a huge fan of the chips and salsa that you usually get when you eat at a Mexican restaurant. Every place has their own version of salsa. Even if it is just a so-so restaurant, the salsa is usually pretty good. I love that they just keep bringing you more, because there is always that one person at the table that gobbles it all down as if it was their last meal, barely looking up to breath. But, secretly you wish you could do the same thing because that chips and salsa is that good. You can try and experience the same thing at home with that jarred stuff you can buy at the grocery store, you know the stuff that is made in "New York City!" But it isn't the same, and eventually, you' start to crave that freshly made stuff they serve you while you're waiting for your the fajitas you ordered. 
So, one day I was going to my Grammy's house, for a family get-together, and that meant that everyone usually brought something to eat. This time it was my turn to bring an appetizer. I always like to bring something different, by that I mean something other than spinach dip in a sourdough bread, or mini pigs-in-a-blanket, just to be crazy! I remembered a friend told me once that she makes salsa all the time, using canned tomatoes, and I thought, hey, how hard can that be to make? I bought all the stuff I thought should go in a basic salsa, threw it all together, in no time, and ended up with something that, at the very least, looked like salsa. Without even tasting it, I packed it up and brought it to Grammy's. It turned out that my salsa was a huge hit, everyone raved about it. Since then, I have been asked to make my "famous" salsa for every single family gathering we have. I've learned to make a double batch, because there is always a fight for who gets to bring the leftovers home with them. The best part about it is that it couldn't be easier to make. Try it, you'll see what I mean, and your family will love you for it.
Personally, I prefer my salsa to be thick, but not chunky, and a bit on the hot side. You can adjust it to your taste.
2 - 16oz. cans of diced tomatoes
1/2 - 3/4 cup of white onion finely chopped
1/2 - 3/4 of a 4oz can of diced jalapeno peppers drained
2 big handfuls of cilantro leaves. (I usually use all the leaves of a whole bunch found in the produce section) be sure to wash and dry them well.
1 clove garlic finely minced or 1 teaspoon of garlic powder
1 - 2 tablespoons of kosher salt
1 teaspoon of ground black pepper
2 - 3 teaspoons of sugar
Place all the ingredients in a blender just until it's combined. Don't over blend it. Chill at least one hour. Serve. Makes about 3 cups medium "heat" salsa.
Adjust jalapenos, salt, pepper, and sugar to taste.
It will last in the refrigerator for about 3-5 days.
If you prefer a chunkier salsa, you can start with canned whole tomatoes and mix it in a food processer instead.
Some variations if you like:
hand mix in diced mango or avacodo after you've blended it
use Habanero peppers instead of jalapeno for the hottest salsa you've ever tasted. (beware habaneros are 100 times hotter than jalapenos)
Enjoy.
*stock photos from Corbis
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Comments: 16
SUPER SIMPLE CILANTRO SALSA
INGREDIENTS
1 bunch cliantro stems
1 clove garlic
1 jalapeno, seeded, minced
1 Tbsp cider vinegar
1 tsp lime juice or 1/2 lime juiced
Take the bunch of stems and mince very finely. It helps to gather them as a bunch in your hand first. It requires a sharp knife. Alternately, dump everything into a food processor and pureé. This is a delicious and simple sauce to dollop over an omelet with crema (Mexican sour cream), splash on broiled potato chunks or give a quick herbal citric flavor to fire-grilled meats.
Thanks for the cilantro recipe, I do waste a lot throwing the stems away.
And I love the canning idea, my family would too.
I am new to cooking. Do I need a food processor to do all the chopping and mincing?
Nice to see all the other recipes, too, especially Joseph's Cilantro one. It's very close to an Indian chutney and would be as good over a nice curry or for dipping Samosas in.
YUM.