Recipe - Micheles Salsa

1 lg Bunch fresh cilentro
1 lg Sweet onion
2 Cloves garlic
1 cn Italian stewed tomatoes
1 cn Mexican stewed tomatoes
Salt

Wash cilentro well. Remove and discard stems. Chop leaves fine. Chop onion
and combine with cilentro leaves. Peel and smash the garlic. Place garlic
in carafe of blender with Italian tomatoes and process just until tomatoes
are almost pureed. Add other can of tomatoes and process for no more than a
few seconds. Add tomatogarlic mixture to cilentroonions and mix well.
Season to taste with salt.

This is best served fresh and at room temperature. The flavor tends to go
down if it is refrigerated. Posted to TNT Prodigy's Recipe Exchange
Newsletter by mlh@juno.com on Apr 29, 1997