Recipe - Hot Mexican Salsa

15 ounce Canned tomatoes; drained
One half small Onion
One fourth cup Green chili peppers; canned
4 tablespoon Fresh coriander; chopped
1 Garlic clove
One half tablespoon Vinegar
One fourth teaspoon Tabasco sauce
1/8 teaspoon Cayenne pepper; ground

Recipe by: McDougall Plan Place all ingredients in blender jar. Process
briefly until blended but not smooth. Cover and refrigerate.

HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion,
chilis, and coriander with the tomatoes. Finely chop the remaining onion,
chilis, and coriander and add them to the blended sauce. Keeps well in
refrigerator. This is a very hot salsa. Use less cayenne pepper, if
desired. The amount of coriander may also be varied to suit your taste.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip