Mother Mesquites Mexican Salsa - cooking recipe

Ingredients

1 (18 3/4 oz.) can whole tomatoes, peeled
1/3 c. cilantro leaves
2/3 c. chopped yellow onion
1/3 c. finely chopped canned jalapeno pepper, seeded
salt to taste
1 tsp. granulated garlic
2 tsp. cumin

Preparation

Pour tomatoes into colander and drain, reserving juice.
Press tomatoes through the colander mesh.
(Also works to blend in processor quickly.)