Warm Mexico Salsa

• 28 ounces, weight Canned Petite Diced Tomatoes
• 1/4 whole Finely Chopped White Onion
• 3 cloves Large Garlic Cloves, Peeled And Minced
• 1/2 cups Finely Chopped Fresh Cilantro
• 1 Fresh Lime, Zest And Juice
• 1 Tablespoon Brown Sugar
• 1 teaspoon Cumin
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Combine all ingredients in a medium bowl.
2. Feel free to add some minced jalapeno if you like a little heat.
3. This is best when prepared a few hours before eating, to let the flavors mingle.
4. Just cover and refrigerate for a few hours or overnight.
5. When ready to serve, place salsa in a microwave-safe bowl and heat gently, stirring regularly, until warm.
6. Or serve salsa in a small crockpot to keep warm.
7. Serve salsa warm with tortilla chips.

tomatoes, white onion, garlic, fresh cilantro, fresh lime, brown sugar, cumin, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/warm-mexico-salsa/ (may not work)