2 Roma tomatoes
1 bunch cilantro
lemon juice
1 jalapeno pepper (optional)
1 (15 oz.) can diced tomatoes
1 (15 oz.) can diced tomatoes with green chiles
garlic powder
chili powder
ground cumin
salt
sugar

In blender, add tomatoes cut into fourths, cilantro leaves, and approximately a teaspoon of lemon juice (and chopped jalapeno if desired). Blend to chop tomatoes. Then, add both cans of tomatoes, and a large pinch each of all spices. This is not an exact science, just throw in what you feel it needs. Blend to mix and taste.

I prefer the salsa at room temperature, but it can be chilled also. Enjoy!

Submitted by: K. Larsen