Mexican Table Sauce

• 2 cups well-drained canned tomatoes, preferably imported
• 1/2 cup finely chopped onions
• 2 tablespoons finely chopped fresh coriander
• 1 bottled pickled jalapeno pepper, drained
• 1 whole fresh jalapeno pepper (see note)
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Put the tomatoes into the container of a food processor or electric blender.
2. Blend until they are coarsely chopped.
3. The tomatoes should not become too soupy.
4. Pour the mixture into a bowl.
5. Add the chopped onions and coriander.
6. Trim off the ends of each jalapeno pepper.
7. Do not remove the seeds.
8. Chop the peppers and add them to the bowl.
9. Add salt and pepper.
10. Blend thoroughly.

well, onions, fresh coriander, jalapeno pepper, pepper, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1973 (may not work)