Salsa

8-10 Roma tomatoes 1-2 jalapenos 1 medium onion 3/4 t. lemon pepper 3/4 t. Lawry's seasoning salt 3/4 t. Lawry's garlic salt 3/4 t. salt 1 dash oregano 1/2 t. dried cilantro (coriander) 1 can diced tomatoes 1/2 bunch cilantro (chopped) Place tomatoes, jalapenos and onion in a frying pan on high heat. You can half the onion and depending on how hot the jalapenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black. Remove from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together in a blender. Cool in fridge. Makes TONS.