This recipe has been modified from: http://www.cdkitchen.com/recipes/recs/512/Chilis_Salsa31067.shtml Recently, I saw The Pioneer Woman make a recipe very similar: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/ Since I am trying to avoid sugar, I substitute unfiltered honey. Also as a time saver, I keep seeded jalapeños in the freezer.

Ingredients

1 can (14.5 oz) diced tomatoes and green chills (use the mild version for a milder salsa), undrained
1 can (14.5 oz) diced tomatoes, undrained
1 jalapeño seeded and cap removed
1 1/2 Tbsp dehydrated onion (or 1/4 c diced onion)
1/2 tsp salt (or 3/4 tsp garlic salt in place of salt AND garlic powder)
1/8 tsp garlic powder
1/2 tsp cumin
1/4 tsp sugar (or honey)
1 Tbsp lime juice

Instructions

Place jalapeño and onions in blender first, remainder of ingredients.

Pulse or blend until to desired consistency.

Keep refrigerated.

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Salsa