SOUTHESTERN SALSA

I N G R E D I E N T S:

• 2 pounds tomatoes - peeled and chopped
• 1 yellow onion -- chopped
• 2 garlic toes -- chopped
• 2 tablespoons oil
• 4 jalepeno or serrano peppers (or to taste)
  veined, seeded and chopped**
• 1/2 cup cilantro -- chopped
• Salt and pepper to taste

**CAUTION: The oil from pepper skins can burn your eyes or skin. Wear gloves or wash your hands after handling hot peppers.

I N S T R U C T I O N S
Place garlic, tomatoes and chiles into a blender or food processor and blend to a chunky (not smooth) sauce.
Heat the oil in a heavy frying pan, add the onion and cook until it becomes translucent, about 3 minutes. Add the blended ingredients and cook over high heat until reduced by about half. Remove from heat, add cilantro and salt and pepper to taste. Makes: 2-3 cups

For a New Mexican Salsa replace the jalepeno or serrano chilis with green chilis.

Hint: Prepare Salsa a day ahead and stored in the refrigerator. This gives the flavors a chance to "mingle".
More recipes at www.iShopSouthwest.com