Salsa Encendida

• 2 sm to med jalepeno cored and seeded
• 1 med to lg clove fresh garlic
• 1/2 small onion
• 1/2 lime, peeled, seeded, sliced
• 1 Tbsp fresh cilantro
• 1 Green pepper, cored and seeded
• 1 1/2 - 2 Tbsp plain sugar
• Dash of salt
• Dash of pepper
• 2 14 oz cans of plain diced tomatoes

1. Put first 10 ingredients and only one can of tomatos in a blender and puree.
2. Add second can of tomatos and pulse blender a few times to desired 'chunkiness'.
3. Pour into two-cup salsa bowls.
4. Enjoy with your preference of tortilla chips
5. Substitute chipotles for jalapenos for more brush fire flavor. I've found that 1 chile to 1 can of tomatos yeilds a salsa worth talking about. Any more chiles than that and you'll have a lot of salsa left when your guests are gone.

jalepeno, garlic, onion, lime, fresh cilantro, green pepper, sugar, salt, pepper, tomatoes

Taken from www.epicurious.com/recipes/member/views/salsa-encendida-50041389 (may not work)