Chili's Salsa

14 1/2 ounces can tomatoes and green chiles
14 1/2 ounces can whole peeled tomatoes plus juice
1 tablespoon plus 1 teaspoon jalapenos (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Place jalapenos and onions in processor; process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended, but do not puree. Place in covered container and chill. A couple of hours of chilling will help the flavors to develop. Serve with your favorite thin corn tortilla chips.

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