Spicy Salsa

• 1 (15 ounce) cancontadina Italian-style diced tomatoes
• 12 bunch cilantro
• 1 green tomato
• 12 tomatoes
• 1 tomatillo (small green tomato wrapped in what feels like a sticky leaf)
• 1 tablespoon chopped white onion
• 18 cup chopped jalapeno
• salt and black pepper

1. Pour the canned tomato in a mixing bowl.
2. Dice the tomatoes& tomatillo and add to bowl.
3. Break the cilantro into pieces to release it's full flavor.
4. Measure about an 1/8 cup of jalapenos, then chop (this will not measure 1/8 cup once they are chopped).
5. Mix all ingredients.
6. Let this sit overnight before serving so the flavors may blend.
7. The longer it sits, the spicier it will become so keep this in mind for when you plan to eat it.
8. Add a small amount of diced onion before serving.
9. (I do not let the onion sit overnight because as you know, onions have a strong flavor.)
10. Do not be fooled--if you taste this before letting it sit, the true spice may be decieving causing you to add more jalapenos.
11. You will then end up with a salsa that is too hot to eat!
12. If you like extra spicy salsa you may add more chopped jalapenos only after allowing this to sit atleast overnight.
13. (I've used anywhere from 1/8-1/4 cup).
14. >>Thisis a chunky salsa.
15. For a change you can puree all ingredients in a blender or food processor.

tomatoes, cilantro, green tomato, tomatoes, tomato, white onion, jalapeno, salt

Taken from www.food.com/recipe/spicy-salsa-105091 (may not work)