Many years ago I lived across the street from a gal named Sue. She wasn't much of a cook but had one specialty that everyone loved. She called it Mexicali Scoop. I just call it really good salsa. This is the kind of stuff that you can sit down with a bowl of salsa and a bag of Tostitos and call it dinner. I know because I've done just that many times. You can change it out by adding cilantro like my friend Stacy does. Now, Stacy is a FABULOUS cook. Dinner at her house is always a treat because she likes to try new and different things. So, when she says she's tried something new with a recipe and likes the change, I normally try it the same way. The cilantro's great but I like it better without. Make sure you don't drain the tomatoes because they'll provide some liquid. In fact, if you don't mind your salsa pretty dry, you can leave out the oil and vinegar. And, even if you don't like ripe olives, don't wimp out and leave them out. This is ever so much better than that crud they sell in jars and call salsa. And, it's almost as easy as opening a jar of the crud!
2 cans petite diced tomatoes, NOT drained
1 4 oz can chopped green chiles
1 4 oz can chopped ripe olives
1 small onion, very finely minced
1/4 c red wine vinegar
1/4 c olive oil
1 t garlic powder (don't use garlic salt)
Mix it all together
Let it sit for about 30 minutes for the flavors to meld. Inhale.