Side Dish
Instant Salsa

This recipe was inspired by
Kimberly Shea of Ventura, CA (USA).

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Yield: 3 cups

Ingredients:

1 each	16 oz. can seasoned stewed tomatoes, preferably Mexican
1/4 c.	red onion, peeled
2 each	jalapeño peppers, stemmed and seeded
1 tsp.	garlic, fresh, chopped
1 Tbsp.	fresh lime juice
1 tsp.	ground cumin
1 tsp.	salt
1/4 c.	red onion, small dice
1 each	large ripe tomato (about 10 oz.), small dice
1 bunches	cilantro or Italian parsley, cleaned and chopped fine

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Procedure:
Using a blender or immersion blender, finely chop the canned tomatoes, peeled onion, jalapeños, garlic, lime juice, cumin and salt.

Pour the mixture into a serving dish and stir in the diced onion, cilantro and diced fresh tomatoes.

Serve well-chilled with your favorite Mexican dish or tortilla chips.