FLYING HORSE SALSA
Christy Carpenter-Flying Horse Restaurant

1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion, diced
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro

Combine all ingredients in a food processor and blend into a rough puree.

The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.