1(28 ounce) can whole peeled tomatoes with juice or diced tomatoes with juice, (I like San Marzano tomatoes - if you like a thicker salsa, drain the tomatoes)
1/2cupcilantro
1/2cupwhite onion, coarsely chopped
1mediumjalapeno, seeded, (use half if you like it less spicy)
Add all ingredients to a food processor or blender. Pulse until desired consistency is reached. Add salt and pepper if needed. Chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.