Real Mexican Hot Sauce (Salsa to most of y'all)

This was taught to me by a little old Mexican lady, "born and bred in Mexico" as she used to say. I worked with her in her restaurant where we served this and it's so good that we had to make it by the gallon every day."

1 28oz. can tomatoes (crushed, stewed, Rotel, whatever ~ just no sugar)
1/2 bulb garlic (bulb, not clove)
1 medium onion (yellow or white)
4 large pickled jalapenos (or more to taste)
1 tsp salt (or more to taste)
1 tbsp. cilantro (if you like it)

Remove the jalapeno stems (and seeds if you don't like it hot) and cut the onion into quarters. Put everything in a food processor and whir until it's cut up VERY fine ~ almost blended, but stop before that. If it doesn't taste righ at first, add more salt until it does ~ for some reason, the flavors don't blend right until you have enough salt. Some people like more onion, some not so much garlic or peppers ~ play with it until you get the taste you like.

GREAT on fajitas, other types of tacos, most any Mexican food, biscuits and gravy or plain tortilla chips! I even add this to my menudo. Yum!