Slice jalapeño into quarters. Place in food processor with salt, garlic, and juice from can of whole peeled tomatoes. Process until there is a smooth texture with no chunks remaining.
Add whole peeled tomatoes and pulse blend until consistency is what you like.
Add entire can of crushed tomatoes and gently pulse blend a few times until mixed.
You can serve this salsa immediately but it is better chilled overnight and served the next day.