Mexican Salsa Recipe

• 4-6 lg. cloves garlic
• 1 lg. onion
• 6-12 jalapeno peppers, seeded
• 2 (28 ounce.) cans crushed tomatoes
• 1/2 c. cilantro leaves
• Wine vinegar to taste

1. In a food processor, process garlic then add in onion, peppers and cilantro.
2. Process out don't liquify.
3. Add in tomatoes and vinegar and process only long sufficient to mix.
4. Use as a condiment or possibly serve as a dip with tortilla chips.
5. Will keep refrigerated for several weeks.

cloves garlic, onion, peppers, tomatoes, cilantro, vinegar

Taken from cookeatshare.com/recipes/mexican-salsa-872 (may not work)