Servings: Makes about 3½ (¼-cup) servings

1 (28-ounce) can fire roasted diced tomatoes, drained 1 (28-ounce) can fire roasted diced tomatoes, drained
½ (10-ounce) can Rotel ½ (10-ounce) can Rotel
2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice 2 tablespoons lime juice
2 teaspoons red wine vinegar 2 teaspoons red wine vinegar
¼ teaspoon cumin (optional) ¼ teaspoon cumin (optional)
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon salt ½ teaspoon salt
½ cup chopped onion ½ cup chopped onion
 
For more heat: subheading: For more heat:
Medium: 2 tablespoons Poblano pepper, finely chopped Medium: 2 tablespoons Poblano pepper, finely chopped
Hot: 2 tablespoons Jalapeno pepper, finely chopped Hot: 2 tablespoons Jalapeno pepper, finely chopped

Put everything in a food processor, except onions and heat peppers then pulse chop a few seconds.
Pour into a storage container and add onions and peppers. Mix in well.
Chill at least 1 hour before serving.

Brian's original recipe. No other attribution.  Brian's original recipe. No other attribution.