The salsa is mildly sweet and derives its sweetness from sugar in the tomato stew. If you like hot just add more hot sauce. I prefer a light touch for a balance of hot, sweet, and salty. Especially good over eggs.
½ 14.5 oz can S&W Stewed Tomatoes (Mexican Recipe)
2 tbsp chopped onion
1 tsp powdered garlic
½ tsp salt
½ tsp Sriracha Chili Sauce
½ tsp lime juice (available in bottles)
¼ cup fresh cilantro, chopped
Add tomato stew to blender and blend briefly to break down large chunks. Don't purify as salsa should have some texture. Then add remaining ingredients except for cilantro. Pulse the blender a few times to mix things up. Pour blender contents into container and mix in cilantro by hand.