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For Nancy in Tennessee June 9, 2007
This was originally submitted by Connie in TX It is her friend's recipe who is hispanic

EXCELLENT !!! it has become a family and friends favourite
Sandi ONT

Salsa
2 fresh jalapenos
1 (14-1/2 oz) of can diced tomatoes with their juice
clove of garlic
cilantro-amount to be determined by your taste for cilantro
1 small onion
salt to taste

Rinse and boil jalapenos approximately 5 minutes. (I asked why boil and she said it keeps the salsa from spoiling-I kept a jar in the refrigerator for at least two weeks before we ate it all and it didn't spoil.) Remove peppers from water, cut off stem end, cut peppers in half. (Wear gloves when handling peppers). Using a spoon, scrape seeds and membranes from peppers (Heat is in the membranes). You can leave as much of the seeds and membranes as desired-but start out slow-you never know how hot the peppers are going to be! You can always throw a membrane in to "Hotten" it up! Place tomatoes, peppers, onions, garlic and cilantro in jar of blender. Process until all is chopped up. Taste, then add salt desired. This makes approximately 1 pint of salsa. Store in refrigerator

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