Ingredients (use vegan versions):

• 1 can (16 oz.) tomatoes
• 1 onion (small)
• 1/2 bunch cilantro leaves (chinese
• 1 large jalapeno (canned)

• 1 teaspoon sea salt
• 1/4 teaspoon garlic and onion powder
• juice of 1/2 lime or lemon
• 1/2 tomato can of water

Directions:

In a blender, place onion and jalapeno, blend 30 seconds, add cilantro and chop 1 minute. Add all other ingredients and blend until vegetables are mixed and chopped fine. Delicious served with baked tortilla chips or on your favorite mexican food. Mixture will thicken as it sets, keep refrigerated, flavor improves also as it sets.

Serves: 1 quart

Preparation time: 5 minutes

Nutrition Information: No fat

Tags: Salsa, Tomato, Vegan, Vegetables