Salsa

Salsa 2 large cans whole, peeled tomatoes 1 small can of pickled Jalapenos ( I use 1/2 the can for mild use whole can for med-hot) 1 small white onion--chopped fine 1 bunch of cilantro-chopped fine 3 or 4 Avocados--cut into small squares- Optional "Lowry's garlic salt with parsley" Salt and pepper a couple squirts of lime juice Place one can at a time of whole tomatoes in a blender and pulse 3-4 times only. Pour into a bowl, reserving about 1 cup of the tomatoes in the blender. To this, add jalapeno to taste, along with all the juice and vegetables from the can. Blend until liquefied. Pour this into the bowl with the other tomatoes. Add the onion, cilantro and avocados, stir well. Sprinkle a thin even layer of " Lawry's garlic salt with Parsley" ,salt,pepper and lime juice over top of bowl. Stir well. This makes a medium sized bowl. Note: the juice from the jalapenos will keep the avocado from turning brown. **Shared by Elizabeth Hendricks and Angela Frehner.