Quick and Easy Salsa

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 tablespoon seeded chopped jalapeno pepper

1 tablespoon chopped red onion

1 tablespoon minced fresh cilantro

1 garlic clove, minced

1 tablespoon olive oil

Dash salt

Dash pepper

Tortilla chips

• In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips. Yield: 1-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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