Easy Fire Roasted Salsa

Ingredients:

• 2 (14 oz.) cans fire roasted tomatoes, drained
• 1 large jalapeno
• 1 tsp. minced garlic, or more to taste
• salt to taste
• fresh chopped cilantro to taste, if desired

Directions:

Roast jalapeno on a grill or in an ungreased skillet over medium high heat, turning until blackened on all sides, about 5 to10 minutes, and place in a small plastic baggie until cooled. Remove the seeds after cooled if you prefer less heat flavor.

Place tomatoes, jalapeno, and garlic in a blender or food processor and pulse until chunky. Season with salt to taste keeping in mind the amount of sodium already in the canned tomatoes and add cilantro if desired. Serve immediately or refrigerate for up to 4 days or even freeze for up to 3 months.

By Deeli from Richland, WA