GTFE

Easy salsa

starter soup brunch

• 3 (14 oz) pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 2 green onions, trimmed & chopped
• 1/2 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 1/3 cup fresh cilantro
• 1 large clove garlic, chopped
• 2 tablespoon fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon granulated sugar
• Salt and pepper to taste

Combine all ingredients in a food processor until all ingredients are finely chopped. Serve with tortilla chips. Store in refrigerator up to 1 week.