Chili's Salsa

I'm not a big fan of chunky salsa, but I have always loved the fresh salsa at Chili's restaurant. I found this recipe online, and it is very delicious!
Jill Dorrough

1/4 white onion 2-3 slices of jalapeno peppers (I buy a jar of pepper slices at Albertson's) 2-10 ounce cans Rotel diced tomatoes and green chilis 1 14.5 can of whole tomatoes 1 tsp cumin 1 tsp garlic salt 1 tsp sugar Directions: In a food processor, pulse onions and jalapeno slices until onions are in small pieces. Add cans of diced and whole tomatoes and cumin, garlic salt and sugar. Process until it is your desired texture. Chill and serve. Sometimes I chill 1/2 the salsa, and leave the other half in the processor, add 1 can of tomato sauce, 1 more tsp of cumin, 2 tsp of onion powder, 1/2 tsp of garlic powder, 1/2 tsp of chili powder, and then really puree it. Then I add it to ground beef or diced chicken, and a can of black beans, and use that for enchilada filling.