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This is a very basic recipe for a very basic salsa, most likely the number one type of salsa used in Mexican cooking. This is actually an exceedingly simple method of preparing a cooked salsa (it's just long because I'm so wordy).
Canned whole tomatoes - look on label to be positive nothing has been added other than tomatoes and salt. No vegetables, not even "Mexican style." Don't use fresh tomatoes. This is a shortcut recipe for producing a "cooked salsa." If you've "put up" your own tomatoes, and used nothing but salt, then fine, use them. But NOT fresh tomatoes.
Fresh jalapeños - find fat, bright green ones
Garlic salt - again, look on label to be certain nothing has been added but garlic and salt. Be careful not to get "California Blend" which has other things in it.
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What if I don't have access to fresh jalapeños or garlic salt, but I have dried jalapeños and garlic powder. Would it really be such a horrible thing to use those, instead? I've been meaning to make Jaymes' salsa forever (really, for years), and now I have a serious craving for it. Fresh jalapeños are difficult to come by in my area of Japan, though, so I've got a jar of Penzey's crushed jalapeños peppers in my fridge. I could search for canned ones, too, if that would be better.
And for the tomatillo version, could I use canned tomatillos? I hauled one back from the US, and am dying to use it before I leave this country. I know it will lack that nice roasted flavour, but since I've never actually had the roasted version, what I don't know won't hurt me. I could also roast the canned ones in the oven for a bit, if that might help.