Ed's 10-minute Salsa Revised

• 2 - 14.5 oz Hunt's Diced Tomatoes with Garlic and Oregano - drained
• 1 - 14.5 oz Hunt's Petite Tomatoes - drained
• 1 - 7 oz can Diced Green Chiles
• 1 - 4 oz can Diced Jalapeños
• 2-3 thickly sliced Jalapeños
• 1 - 12 oz can La Costena Green Pickled Serranos Peppers in Escareche Not Drained
• 1 cap full Mrs Dash Extra Spicy seasoning
• 1/2 teaspoon Garlic powder
• 3/4 one bunch Cilantro (no stems - optional)
• 1 Tablespoons Chile Powder (New Mexican Hot or for extra kick Chipotle Powder or Habanero Powder)
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon salt*
• *Salt to taste - usually requires some salt - a little at a time and taste

1. Drain all canned ingredients in a strainer for 5 minutes, except the serrano peppers.
2. Put tomatoes in food processor and 1/2 can of serrano liquid.
3. Cut the stems off of the whole serranos, add to food processor. Note: wear gloves since the peppers are VERY spicy!
4. Mix all ingredients in food processor including carrots and onions from Escareche in the Serranos and chunky puree everything.
5. Adjust seasoning. It takes about 1 hour for all of the spices to combine. Stir occasionally to mix.
6. Add cilantro and pulse blend in food processor with salsa.