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Ingredients
- 1 (16 oz.) can peeled tomatoes
- 1 Tbsp. chopped jalapeno
- 1 Tbsp. dehydrated onion
- dash of salt
- dash of ground cumin, garlic salt, cilantro (optional)
Method
- Place tomatoes in blender.
- Pulse on several times to achieve desired chunkiness.
- Place in sealable jar and stir in chopped jalapeno, dehydrated onion and salt.
- Refrigerate several hours before serving.
- Will keep for 2 weeks or so in refrigerator.