2 teaspoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon dried parsley
salt to taste
ground black pepper to taste
1/2 cup chopped fresh cilantro
1 (15 ounce) can diced tomatoes with green chile peppers
In a large bowl, mix olive oil, garlic powder, onion powder, salt, parsley and salt. Season with black pepper and cilantro. Stir together and refrigerate over night.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix tomatoes with green chile peppers and salsa. Transfer to a 9x13 inch baking dish. Spread about every inch or so, giving each dish about 6 inches covering the edges.
Bake uncovered for 50 minutes in the preheated oven, or until juices run clear.