The best restaurant style salsa has just enough heat to keep you going back for more. It has texture without being too chunky and strikes a balance of both garlic and vinegar. This version is super simple to whip together utilizing cans of Ro-Tel as opposed to fresh tomatoes. I promise you no one will know of your shortcut.
1/2 yellow onion, chopped
4 garlic cloves, chopped
1 bunch fresh cilantro
2 (10-ounce) cans Ro-Tel diced fire-roasted tomatoes with green chiles (I buy mild)
1 (4 ounce) can of chopped green chiles