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Dr. Roberts' Salsa

Dr. Mark Roberts won this year's Salsabration salsa competition, helping to raise money for the Maryland Fuel Fund, which provides energy assistance to needy families for cooking, heating and lighting. Upon winning the competition, Dr. Roberts promptly signed over his $100 prize right back to the charity. We thank you, Dr. Roberts.

Serve with chicken or catfish hot off the grill!

6 14-ounce cans America's Choice diced tomatoes
1-2 jalapenos, seeded and minced
1 medium red onion, minced
1 bunch fresh cilantro, rinsed and de-stemmed
Fresh lime juice (squeezed from one-half)
1 tablespoon ground cumin
1-2 tablespoons sugar
1/4 tablespoon garlic powder
1 tablespoon Worcestershire Sauce

Using a blender, process the diced tomatoes using a pulse action just to break the tomatoes down into nice chunks. Do not puree. Do these in 2-can batches, transfering each batch into a large bowl.

Combine remaining ingredients in bowl and stir well. Refrigerate. Makes 1/2 gallon.

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