2 cloves garlic
1/2 t salt
1 small jalapeño, sliced (remove the veins and seeds if you want it milder)
1 14.5-oz. can diced tomatoes (Contadina is best)
1 t Splenda granular
1 T dried cilantro
2 green onions, sliced (including green part)
Place all ingredients except green onions in blender and whirl until garlic and jalapeño are ground up and mixture is of even consistency. Pour into serving bowl and add green onions.
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