Chili Picasso - cooking recipe

Ingredients

4 tomatoes, chopped
2 hot peppers, chopped
2 tsp. garlic powder
1 Tbsp. cumin
salt to taste
pepper to taste
2 Tbsp. oil

Preparation

Mix together and store in refrigerator.
Serve as a dip with Frito-Lay corn chips.
Keep in refrigerator and add tomatoes and peppers often and other seasonings as needed.