Hot Mexican Salsa

• 15 oz. Canned tomatoes, drained
• 1/2 sm. Onion
• 1/4 cup Green chili peppers, canned
• 4 tbsp. Fresh coriander, chopped
• 1 Garlic clove
• 1/2 tbsp. Vinegar
• 1/4 tsp. Tabasco sauce
• 1/8 tsp. Cayenne pepper, ground

1. Place all ingredients in blender jar.
2. Process briefly until blended but not smooth.
3. Cover and refrigerate.
4. HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes.
5. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce.
6. Keeps well in refrigerator.
7. This is a very hot salsa.
8. Use less cayenne pepper, if desired.
9. The amount of coriander may also be varied to suit your taste.

tomatoes, onion, green chili peppers, fresh coriander, garlic, vinegar, tabasco sauce, cayenne pepper

Taken from www.foodgeeks.com/recipes/9024 (may not work)