3 (10 oz. ea.) cans original Rotel
2 (15 oz. ea.) cans stewed tomatoes
1 onion
1 tbsp. minced garlic
3 capfuls lemon juice
5 to 10 jalapenos
dash of coarsely ground pepper

Chop the onion into about 6 or 7 pieces, then throw all ingredients into a food processor on highest speed for about a minute. Won't all fit at same time, at least not in the one I have.

Then put everything in a large pot and bring to a boil, simmer for 10 to 20 minutes. Store salsa in the refrigerator.

Can be eaten hot or cold, but is much more spicy when hot.

Best served with tortilla chips as a dip, but can be used to spice up eggs, burritos, etc.

Submitted by: Katrina T. Dufrene