Poohrona's Mexican Salsa

• 1 (28 ounce) can diced tomatoes
• 2 teaspoons limes, juice can use lemon
• 1 teaspoon cilantro, dried can use fresh but add more
• 14 cup jalapeno, canned in vinegar
• 2 tablespoons jalapeno juice
• 14 teaspoon garlic powder
• 1 garlic clove
• 12 teaspoon salt, I recommend sea salt

1. Put all in blender except 1/4 of the can of tomatoes.
2. Blend until smooth then add remaining tomatoes and pulse lightly.
3. Chill for 30 minutes and serve with your favorite chips.

tomatoes, lemon, cilantro, jalapeno, jalapeno juice, garlic, garlic, salt

Taken from www.food.com/recipe/poohronas-mexican-salsa-369840 (may not work)