Title: Hot Mexican Salsa
Categories: Dressing Mexican
Yield: 3 Servings

15	oz	Canned tomatoes; drained
1/2	sm	Onion
1/4	c	Green chili peppers; canned
4	tb	Fresh coriander; chopped
1		Garlic clove
1/2	tb	Vinegar
1/4	ts	Tabasco sauce
1/8	ts	Cayenne pepper; ground

Recipe by: McDougall Plan Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate.

HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce. Keeps well in refrigerator. This is a very hot salsa. Use less cayenne pepper, if desired. The amount of coriander may also be varied to suit your taste. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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