Red Sauce Salsa

Yet another recipe from The Homesick Texan Cookbook. Super easy and super tasty. This recipe uses canned crushed tomatoes which are fine everyday salsa. Great in breakfast tacos, with chips, over eggs, or whatever. I buzz up some of this about every two weeks. It lasts around a week, but it does become more "garlic-y" over time. I've cut the original recipe from two cloves to one. I imagine one could use garlic powder in a pinch. The only fresh ingredients you need are an onion, lemon, garlic and cilantro. Keep the other ingredients on hand and you can make a batch anytime.

Ingredients
1 medium onion, peeled and quartered
1 clove of garlic peeled and halved
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 cup cilantro (some stems are okay, but mostly leaves)
1/4 to 1/2 or more pickled jalapeños (you can add a little of the pickling liquid if you want)
2 tablespoons lemon or lime juice
1 28-ounce can of crushed tomatoes (Hunt's are good)
Salt to taste

Directions

Add the ingredients in the order listed above to a blender. Blend until pretty smooth but not liquifed. Sample and salt to taste stirring in the salt. Transfer to containers and refrigerate. Stays good for a little over a week. Makes 3 1/2 to 4 cups.