Hot Mexican Salsa

Recipe Ingredients

15 oz	426g	Canned tomatoes - drained
1/2 oz	14g	Onion (small)
1/4 cup	59ml	Green chili peppers - canned
4 tablespoons	60ml	Fresh coriander - chopped
1		Garlic clove
1/2 tablespoon	7.5ml	Vinegar
1/4 teaspoon	1.3ml	Tabasco sauce
1/8 teaspoon	0.6ml	Cayenne pepper - ground

Recipe Instructions

Preparation Time: 1:10 Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate.

HELPFUL HINTS: If you prefer a chunkier sauce, blend only half the onion, chiles, and coriander with the tomatoes. Finely chop the remaining onion, chiles, 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.

Source:
Kit Anderson

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