Salsa vinigiarette

1 16 oz can plum tomatoes
2 tbsp garlic puree
2 tbsp cilantro puree
1/2 cup water
1 cup white balsamic vinegar
1 1/2 cup evoo
2 tbsp sugar
2 tsp salt
1 tsp pepper
2 tsp lemon pepper
1 tsp cumin
1 tsp oregano
1/2 lemon's juice
1 pickled jalepeno
1/2 white onion (divided)

In blender mix everything except half of your onion. Dice remaining onion finely and mix with the rest of the ingredients but do not blend (the chunks of onions add texture)