Cohees 5 Minute Tex-Mex Salsa
1 large can of peeled whole tomatoes (1 qt)
1 medium onion
2 medium size jalapeno peppers
1 cup fresh cilantro (about 1/2 bunch)
1 teaspoon salt
Cut onion into quarters. Cut stems from jalapenos. Put all ingredients into a blender-blend on slow(chop and mix)until mixture has completely turned over and the tomatoes are no longer chunky. An indicator that you have the right consistency is that the cilantro is still visible in very small pieces.
Ready to serve or chill if desired. Excellent as a dip with thin white corn tortilla chips.
This recipe is for moderately hot salsa. It will definitely warm you up! If you want milder - remove the seeds and ribs from the jalapenos, or only use 1 jalapeno.