Lynn’s Paradise Café’s Breakfast Salsa
28-oz. can tomatoes, drained
1/2 t. minced garlic
1/2 C. minced cilantro
2 T. pickled jalapeno pepper slices, drained and coarsely chopped
2 t. ground cumin
2 t. salt
2 t. sugar
2 t. chili powder
1/3 C. chopped onion
4-oz. can diced green chilies, drained
Place all ingredients in food processor. Pulse briefly until combined, scraping sides and bottom after every few pulses.
Serve with scrambled eggs.
Makes 3 cups. Keeps well refrigerated.