Tomatoes of sunshine quality are difficult to find in a midwest winter; while my heart will always belong to pico de gallo, this is a great salsa to make in the dark depths of cold weather. It's fast and can be used on its own (with chips, tacos, etc) or used in a dish requiring ready-made salsa from a jar.
1 28 oz can stewed tomatoes
1 7 oz can diced chiles or 1 or 2 fresh jalapeno peppers, chopped
1 clove garlic, chopped or pressed
2 T chopped onion (white, yellow, or green--any variety will work)
1 T olive oil
2 tsp red wine vinegar or apple cider vinegar (optional, but highly suggested)
1 handful cilantro, chopped
salt & pepper to taste
Combine and it's ready to go!