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Seriously Fresh Salsa

1 (28 oz.) can diced tomatoes 2-1/2 cups (625 mL) finely diced fresh tomatoes 3/4 cups (175 mL) finely chopped onion, or to taste 1/2 seeded jalepeno pepper, finely chopped 1 clove garlic, minced 3 oz low sodium tomato paste (half a small can) 2 tbsp (25 mL) chopped fresh cilantro 1 tbsp (15 mL) vegetable oil 2 tbsp (25 mL) freshly squeezed lime juice

In large bowl, combine all ingredients. Refrigerate for 2 hours before serving. Make it faster and with a finer texture with a hand immersion blender (Kids LOVE to push these buttons) or pulse in blender to lessen the chunks! A few dashes of hot sauce will give it a little more zip---additional jalepeno peppers will do the trick too!

Never buy salsa again and have everyone in your family eating tomatoes on a regular basis! Some store bought salsas have 250 mg sodium per 2 tablespoons-ouch that's not even including the chips! Keeps for 3-4 days in the refrigerator and flavours enhance with a little time.