Recipe - Hot And Spicy Salsa

5 Roma tomatoes; up to 6
3 Fresh or pickled jalapenos;
stems removed, (or more if
you like it really spicy),
up to 4
One half lg Vidalia onion; quartered
2 Cloves fresh garlic
2 tablespoon White vinegar; (or cider)
2 teaspoon Salt; (more if you like it
saltier)
1 cn (8 oz) of tomato sauce
A sprig or two of cilantro
if you like
Splash of lime juice or
lemon juice

Mix all ingredients in a blender and pulse so it's still chunky but not too
chunky. Pour into a medium saucepan and heat over medium about 15 minutes.
It'll be pretty frothy. You can can this if you like (in a boiling water
canner, process for 15 minutes). This also is great mixed with Velveeta
mexican cheese, in cubes, that I put in a crockpot. I put in about a cup of
salsa and it's like a queso dip that you can use with tortilla chips.

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Jul 12, 1999,
converted by MM_Buster v2.0l.