Salsa Roja

• 1 can (28 ounces) whole tomatoes, drained
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
• 1 can (10 ounces) diced tomatoes and green chilies, drained
• 1 medium onion, quartered
• 2 banana peppers, seeded and coarsely chopped
• 2 jalapeno peppers, seeded and coarsely chopped
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1/4 teaspoon ground cumin
• 1/2 cup minced fresh cilantro
• 1/4 cup lime juice
• 2 medium ripe avocados, peeled and cubed
• Tortilla chips

1. Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined.
2. Transfer to a bowl; stir in avocados. Serve with tortilla chips.

tomatoes, tomatoes, tomatoes, tomatoes, onion, banana peppers, peppers, garlic, salt, ground cumin, fresh cilantro, lime juice, avocados, tortilla chips

Taken from www.tasteofhome.com/recipes/salsa-roja/ (may not work)