Salsa con Cuervo Gold

1 can (28 oz.) diced tomatoes
1 can (4 oz.) Ortega Diced Green Chiles
½ chopped red onion (in a pinch any sweet onion can be used)
2 chopped jalapeno peppers
1 clove minced garlic
4 tablespoons fresh chopped cilantro
3 tablespoons Cuervo Gold Tequila
1 tablespoon good olive oil (extra-virgin preferred)
½ teaspoon salt

Drain the tomatoes well and place in a large bowl. Add the other ingredients in the order listed. Mix well. Refrigerate for at least 4 hours, up to overnight.