This salsa is quick, easy and goes great with eggs to tacos. It adds a zest at breakfast time thru to a midnight snack. This is my recipe that I have been making since coming to Texas, but I must confess I never measure any of the herbs or spices.
1 -15 oz canned whole tomatoes
2 – 4 pickled jalapenos, sliced
1/8 teaspoon cumin
1/8 teaspoon garlic powder
1/2 teaspoon oregano
1 pinch coarse sea salt
½ bunch fresh cilantro leaves (no stems please)
Place all ingredients into a small food processor and mix for 20 to 30 seconds.
Taste test with corn chips and adjust herb & spices for your taste buds.
For thicker salsa drain some of the liquid from the tomatoes.