Chef Rico's Texas Badboy Salsa #8

Ingredients

• 1- 14.5 oz can Diced Tomatoes Mexican Style
• 1/3 cup chopped white onion
• 1/3 cup fresh chopped cilantro
• 1/2 jalapeno (optional)
  
• 1/2 lime
• pinch of Cumin Powder
• pinch of salt
• pinch of pepper

I use a small food processor or a blender will work. Start with the diced tomatoes pouring the whole can in the processor.  
NOTE: for less juicy salsa drain the tomatoes before using.
1. Cut the white onion into chucks measuring 1/3 cup and throw in the processor.
2. Cut a section of the cilantro measuring 1/3 cup stems and all and place in the processor.
3. Cut the jalapeno in half and throw in the processor.  
NOTE: for milder salsa de-seed the jalapeno
4. Quarter the lime and then squeeze 2 quarters in the processor
5. Next add the a pinch of the last three ingredients. A pinch in very small and fits between two fingers. Too much of the last three ingredients will ruin the salsa.
6.Once you have all the ingredients in the processor or blender, use a medium speed for about 15 seconds or just enough that all the ingredients are chopped up.

OPTIONS:
No jalapeno is mild
Add jalapeno is hot = #8 level hot

Serve as is or chilled with non-flavored corn chips. Enjoy!