in food processor or blender, whisk slightly:
2 cans diced rotel tomatoes
3 Tb. vinegar
1/4 cup dry minced onions
4 tsp. fresh minced garlic or 3 tsp. dried minced garlic
2 tsp. salt
1 tsp. ground cumin
pinch chili powder
a few slices bottled jalepeno peppers (to taste)

with spoon, stir in:
1 28oz. can chunky style crushed tomatoes

refrigerate. this makes about 1+ quart of salsa which lasts a long time if keptrefigerated.