Update 1/14/13 - I made it again, this time without the sweet onion tomatoes, & it does taste very close to On the Border's. The amount of heat was perfect. I'm kinda in love with this salsa.
It makes a ton so we were able to use it for a few days. Both for chip dipping and in recipes. I spread some cream cheese on soft taco shells, rolled them up & dipped them. Simple. I made vegetarian burrito bowls (with brown rice & zucchini) that this was awesome in. You could even pair it with the Chicken Tortilla Soup recipe I made awhile back.
Source: Not For Itching Ears
Makes: I think my batch made around 6 cups. It's a lot, but we went through it in a couple days.
2 large roma tomatoes, chopped
(2) 14.5 oz cans of plain diced tomatoes with no seasonings (I grabbed the sweet onion - it was still good)
2 jalapeños seeded and chopped
2 tablespoons fresh lime juice
1 tablespoon cumin
2 tablespoons minced garlic
1 large white onion, chopped
2 teaspoons salt (more or less, your choice)
1/2 teaspoon cayenne pepper or red pepper flakes (I used red pepper flakes & added more at the end, so probably a full teaspoon for us)
1/3 cup fresh cilantro, chopped
Place all ingredients into a blender in the order listed. I started with my (mini) food processor then realized how much this was going to make & switched to the blender.
Blend until all the ingredients are well mixed and salsa has a consistent texture. I "chopped" a few times then "blended".
At this point I tasted it & added a little more salt & some more red pepper flakes. Totally up to you & the heat level you want.
The longer you let it sit in the fridge, the more the flavors come together, so try to resist for a little bit.