Lynn’s Paradise Café’s Breakfast Salsa

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.

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