Salsa 

1 4oz can green chilies

1 4oz can jalapenos

1 large can tomatoes [not 15oz can]

1 tbsp vinegar 

1 tbsp oil

1 tbsp garlic salt

Salt & pepper to taste

1-2 small onions, chopped to desired size

Fresh cilantro to taste if desired

Chop tomatoes into small pieces, reserve juice from can. 

Add juice and all other ingredients including tomatoes to a bowl and mix well. 

Can be served immediately but we prefer to cover and refrigerate an hour or more before serving.

BACKSTORY:

While stationed at Point Loma Submarine base on the USS Dixon in 1989, a fellow shipmate [Boatswain's Mate] took pity on me and let me spend a couple of weekends here and there with him and his wife at their apartment. It was great to get off the boat sime as I had no car and San Diego was huge! His wife made the best salsa and gave me the recipe and I have been making it ever since.