1 28-ounce can tomatoes, including juice
1 small yellow onion, roughly chopped
1 - 2 jalapeno peppers (depends on how hot you like it and how hot the jalapenos are. Start with 1 and add to desired heat), remove seeds, roughly chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste
1 bunch cilantro, chopped
3 tablespoons Pompeii lime juice (add more if your salsa is to hot. It will reduce the heat)
Put all in blender and blend to desired consistency.
5-7 ripe avocados
1 medium tomato, chopped
½ cup onion, finely chopped or to taste
1 teaspoon POMPEII lemon juice
1 teaspoon plain vinegar
2 garlic cloves, finely chopped
Salt to taste
Garlic powder to taste
Peel and mash avocados.
Add remaining ingredients and mix thoroughly. Eat and enjoy!