Salsa cruda (Mexican table-sauce)

• 2 cups drained canned tomatoes, preferably imported
• 1/2 cup finely chopped red onions
• 1/4 cup finely chopped, loosely packed fresh coriander
• 1 or 2 drained canned jalapeno peppers
• 1 or 2 fresh whole jalapeno peppers
• Salt to taste, if desired
• 1/4 teaspoon freshly ground black pepper

1. Blend the tomatoes to a coarse paste in a food processor or electric blender.
2. Pour into a mixing bowl.
3. Add the red onions and coriander.
4. Trim off the stem ends of the canned and fresh jalapeno peppers.
5. Do not remove the seeds.
6. Add the peppers to a food processor or electric blender.
7. Blend the peppers until they are coarse-fine.
8. Do not puree them to a paste.
9. Add the peppers a little at a time to the tomato mixture.
10. After each addition, taste the sauce and add more peppers according to taste.
11. Add salt and pepper and serve.

tomatoes, red onions, fresh coriander, jalapeno peppers, jalapeno peppers, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2931 (may not work)