Tex-Mex Salsa


1 jalapeno, seeded and diced
2 T yellow onion
1 can rotel tomatoes with green chilis, drained
1 can fire roasted diced tomatoes, drained
1 lime, juiced
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
1/4 bunch fresh cilantro leaves, stems removed

In a food processor, add diced jalapeno and onions and pulse a few times. Add both cans of drained tomatoes and process until smooth. Add remaining ingredients and process again until combined, leaving cilantro with some texture. Taste and adjust seasoning. If the salsa is too spicy, add a little honey. Pour into bowl and refrigerate for at least two hours so the flavors can marry.  Serve with chips, tortillas, or with your favorite Tex-Mex meals.  Enjoy!