[CH] Hot and spicy salsa

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Just to be fair, I'll offer a recipe myself.  You can use any kind of
chiles you want, but we use jalapenos or banana peppers, but my husband
will slip in a couple of red chiles when I'm not looking (but we have so
many of those that just 2 in the salsa doesn't use them all up).

Here goes:

5-6 Roma tomatoes
3-4 fresh or pickled jalapenos, stems removed (or more if you like it
really spicy)
1/2 lg. Vidalia onion, quartered
2 cloves fresh garlic
2 Tbs white vinegar (or cider)
2 tsp salt (more if you like it saltier)
1 8 oz. can 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.

--
Vikki

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