Salsa

Monica J. Pileggi,  Dec 2003

2 cans of tomatoes with green chilies drained, retain the liquid

2 large cloves of garlic, minced

½ small onion, diced

1 small bunch of cilantro, chopped

2 medium hot green chilies, chopped

1 T. olive oil

Salt and pepper to taste

lemon juice

Combine all in a blender and process until the desired consistency.  Add in some of the liquid from the canned tomatoes for a saucier salsa.

Serve with chips.