Recipe: Mexican Salsa

1 28 oz can diced tomatoes
1 tsp lemon juice
11/2 tsp granulated garlic
11/2 tsp onion powder
1 tsp salt
8+ canned jalapeƱo rings - this is the heat!!
10 or more tops of cilantro, about 1/3 cup

In food processor place all ingredients and process for just a minute or two. Place in a container and store in refrigerator. Last for about a week, but usually only last about 2 days at our house!

Melody Prettyman