Hot Salsa - cooking recipe

Ingredients

2 cans Ro-Tel diced tomatoes and chilies
1 tsp. lemon or lime juice
1 small onion
2 or 3 hot jalapenos
1 tsp. cilantro
1 tsp. cumin seed
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Preparation

In skillet with just enough oil to keep from sticking, place peppers (whole) and chop onion.
Cool on low until tender.
Slice peppers.
Mix all ingredients and serve with corn chips.
The thin restaurant style chips are the best.