I got this recipe from a coworker nearly 20 years ago. It’s always a hit, and you can adjust the heat level to suit your taste.
1 (14.5 oz.) can whole tomatoes
1 can chunky Ro-Tel tomatoes
3/4 tsp. onion flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1 Tbsp. vinegar
1 Tbsp. vegetable oil
5-7 jalapeno slices
Put all ingredients into blender and mix until desired consistency. Chill.
*You can substitute 1/2 tsp. garlic salt for the salt and garlic powder.
*I prefer adding fresh jalapeno slices instead of the pickled ones, but either work fine. For a mild salsa, add 3 or 4 slices; for medium, 5 or 6 slices; for hot, 7 or 8 slices.