This came from one of our old established restrauants from years back. The last of the original owners has passed and we were fortunate to get a copy of this recipe. I made lots of it this year when the veggies were coming in from our garden.
MEXICO CHIQUITO SALSA
2 cans diced peeled tomatoes (or 1 large can)
1/2 small bell pepper
3 chopped jalepeno peppers (optional) (I used one and it gave it a good spice)
1 Tbsp fresh cilantro
1 Tbsp vinegar
2 tsp garlic salt
Blend together in blender. (I would blend the other ingredients and then add the tomatoes; otherwise it can become too soupy. Put in refrigerator and let cool.