Chips And Salsa - cooking recipe

Ingredients

1 can diced tomatoes, juice and all
1 4oz. can chopped or diced peppers (jalepenos are hotter)
1/4 to 1/2 cup sliced green onion
cilantro to your taste
1 Tbsp lemon juice
1/4 tsp garlic powder

Preparation

In a mixing bowl combine peppers, onion, cilantro, lemon juice and garlic. Set aside. Place half of the tomatoes in the blender and blend till smooth. Pour over mixture in bowl and add the rest of the tomatoes. Cover and chill at least 3 hours before serving. Can be stored in the refrigerator up to 1 week. Wonderful as a dip for Chips or over any of your favorite Tex-Mex dishes.Makes about 2 cups.