Salsa (the blender kind)

We had a favorite restaurant while living in California called Don Pepe's. It's a 100% authentic hole in the wall place, and honestly, some of the best Mexican food out there. Don Pepe's is famous for their carne asada and coctel de camarones (shrimp cocktail), which are both fabulous, but they've also got enchiladas, tacos, burritos, etc. I especially loved their serve-yourself-salsa bar with its array of hotness--although I always got the most mild one available. Since there are no Mexican joints out here in the midwest (like I've said before)...or at least none that we've found so far, I'm constantly having to recreate the flavors and recipes that we love. This recipe is similar to the very spicy salsa at Don Pepe's, however, I've taken out most of the heat. Simple ingredients and a no fuss recipe. 

3 cans (14.5 oz) diced tomatoes (drained just a little)
2 large jalapeños, seeds and ribs removed, roughly chopped
1 green bell pepper, roughly chopped
1/3 to 1/2 bunch cilantro
1 teaspoon minced garlic-the kind you keep in the fridge, or 1/2 teaspoon granulated garlic
2-3 tablespoons fresh lime juice
1 teaspoon kosher salt
fresh ground pepper
1 teaspoon sugar
1/4 onion, diced up as small as you can get it! 

Pulse all ingredients, EXCEPT for the diced onion--just for a few seconds. Pour into a bowl and mix in onion. 

(I've found that if you don't blend the onion, the flavor is a whole lot better!)