Southwest Salsa

• 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles
• 5 pickled jalapeno pepper slices
• 1/4 cup firmly packed fresh cilantro leaves
• 1/4 cup chopped red onion
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• Garnishes: fresh cilantro sprigs, pickled jalapeno pepper slices
• Serve with: tortilla chips

1. Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.
2. Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.

tomatoes, pepper, cilantro, red onion, lime juice, ground cumin, garlic, red pepper, salt, fresh cilantro sprigs, tortilla chips

Taken from www.myrecipes.com/recipe/southwest-salsa (may not work)