Doc and I love Mexican food. Chips and salsa are our favorite.
You won’t believe how easy salsa is to make!

Salsa
28 ounce can whole tomatoes with juice
7 ounces pickled jalapeño nacho slices, drained and juice reserved
1 tablespoon juice from pickled jalapeño nacho slices
2 teaspoons garlic powder
1 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, lightly packed

Place all ingredients in a blender. Pulse blender on the lowest speed until salsa is still chunky. This salsa is mild on the heat scale. For medium salsa, increase pickled jalapeño juice to 2 tablespoons.  For hot salsa, increase pickled jalapeño juice to 3 tablespoons. Enjoy! Makes about 4 cups. Tip: Canned San Marzano tomatoes work really well The juice is thicker than regular tomatoes and doesn’t separate when sitting. If you use regular canned tomatoes and the salsa separates you can just stir it and it will go back together again!