"On the Border" Salsa

INGREDIENTS
1 (14 ounce) can diced tomatoes (juice and tomatoes)
1-2  large roma tomatoes - diced
1  medium garlic clove - chopped
1⁄2  white onion - diced
1  jalapeno
1  teaspoon cayenne
3⁄4 teaspoons cumin (can add an additional 1 tsp to taste)
2  teaspoons  jalapeno juice or hotsauce or a few pinches dried habernero
1  teaspoon sugar
1⁄3 cup cilantro (leaves, no stems)
1  tablespoon fresh lime juice
1  teaspoon salt

DIRECTIONS
Add all ingredients to a high speed blender or food processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you like your salsa. Refrigerate for an hour or two and serve. You can eat immediately but it will taste better if you let everything set.

Paleo - Chicken Lime TexMex Soup

Saute in a pan:
1 Chicken Breast, chopped by hand or food processor
1 tablespoon Olive Oil
5 cloves Minced Garlic

While Sauteing the above, add Oregano, Salt and Pepper to your taste.
(If you want a spicier soup, you could also add some chopped jalepino or other chili type peppers)

In a Soup Pot, boil up 9 to 10 Cups of Chicken Broth.
Reduce Heat to keep it simmering.

Add 1/3 Cup Lime Juice (If not fresh squeezed, use bottled Key Lime type Lime Juice)

Combine the Saute Chicken mixture into the soup pot.

Prepare 1 1/2 Cups Cauliflower "Rice" by using Food Processor to blend raw cauliflower (trees and stalks) into no smaller than long grain rice sized mixture.

Prepare chopped Zucchini and Julienne Carrots, or other veggies you may like, a cup or so of each or more if you like.

Add the Zucchini, Carrots, and Cauliflower rice to the soup pot.

It won't take long to cook it all up on medium heat.

Finally, when cooked enough, add sliced Olives and Sliced Green (Spring) Onions to the soup.

When serving in individual bowls, top off with fresh chopped Cilantro, chopped Avocado, and some Salsa if you like.