Fresh & Spicy Salsa

6 roma tomatoes, coarsely diced

1 jalapeño, cut in half, stems removed (keep seeds)

1 serrano pepper, cut in half, stems removed (keep seeds)

4 oz. can (½ cup) green chilies

3/4 cup salsa verde

1 handful fresh cilantro

2 tsp. garlic powder

2 tsp. taco seasoning

½ lime, squeezed

Salt & pepper to taste

Place all ingredients into a blender.  Blend briefly just to coarsely chop. 

For more spice, add another 1/2 jalapeño or serrano pepper. 

For less spice, add more fresh or canned tomatoes.

For picante style, add ½ cup Pace picante sauce after blending.

Refrigerate for 2+ hours. Stores well in fridge for one week, and tastes better and better each day.

If I were you, I'd make extra!