Salsa

 

2 (10 oz) cans diced tomatoes with green chilies (I used fire roasted)

1/2 white onion, diced

1 jalapeno, sliced

1/2 cup fresh cilantro, chopped

juice of 2 limes

1 TBS olive oil

2 tsp kosher salt

1 tsp pepper

1 tsp garlic powder

1. Add all ingredients in a blender.  Pulse a few times until desired consistency is reached.  Serve with tortilla chips.

2. Store in refrigerator.