Cinco de Mayo Salsa

Ingredients:
-3 cloves garlic
-1 jalapeno pepper
-1 can Rotel
-1 can petite diced tomatoes
-2 tablespoons lime juice
-leafy ends of 1 small bunch of cilantro
-1 tsp salt
-1/2 small white onion

Directions:
1. Cut stem end off of jalapeno. Cut the rest of the pepper into small pieces (slices will work). Do not dispose of seeds.
2. Peel and chop garlic into very small pieces, or use a garlic press (we don't have a garlic press, and cutting it with a knife worked fine).
3. Cut leafy ends off of cilantro stems. 
4. Chop onion into small pieces.
5. Combine jalapeno (including seeds), garlic, cilantro leaves, and onion in blender. Pour in Rotel and diced tomatoes (both undrained). Add lime juice and salt. Blend on "Chop" setting until you reach desired smoothness. 


This salsa is not typically chunky. To ensure jalapeno and garlic are chopped and distributed evenly, blend at least to a smooth, slighly runny texture.