Mike’s Salsa
My brother, located in Southern California, loves Mexican cuisine and offers this one.

2 cans Peeled Tomatoes	User whole or chopped, whatever is cheaper. You're going to blend them anyway
2 medium White Onions	Finely chopped. (Just how big is a medium onion?)
2 bunches Green Onions	Cut off their heads! ... slice 'em about 1/8" thick
2 bunches Cilantro	Finely chop the leaves. Stay away from the thicker stalks
2 whole Limes	Actually, all you need is the juice so ... "Real Lime" works OK
smallest can of chopped Jalapeño peppers	Careful with these. These give the salsa its bite. You won't use even the smallest can
Garlic Salt	to taste
Garlic Powder	to taste

The incredibly complicated instructions:

Drain the Tomatoes if in water. If they're in a sauce, you can save it to thin out the salsa later. (I use the water ones, they're cheaper). Blend the tomatoes until just after the large pieces disappear, about 2-3 seconds.

Put this slop in a large bowl.

Add all of the Green Onions.

Add all of the White Onions (or less if you over estimated the size of a medium onion. In other words, add enough, but not too much).

Add all of the Cilantro. (Yeah I know, it's a lot but salsa without cilantro just isn't salsa)

Add lots of Garlic Salt and Garlic Powder about equal amounts. Start with a tablespoon of each (you can add more) A lot of the flavor comes from the garlic.

Add the Lime Juice. This kills the tomatoe-ie flavor. You should just be able to taste the lime.

Add the Jalapeño. Careful! It's not easy trying to remove all those little pepper pieces when you discover you've put in too much! It's best to make this the night before so the flavor can permeate through the mixture.

Salsa, Plan B    (No Time)

Mix 1 block of Cream Cheese (room temperature) with 8 ounces of your favorite Salsa.
 

Don McAdams