Title: Max Lippitt Salsa
Categories: Spice Mexican Salsa
Yield: 4 Servings

3		16 oz cans whole peeled Tomatoes
1	sm	Can green chiles (optional)
1		Yellow or white onion;
		Chopped
1	bn	Green onions
9		Jalapenos
1	tb	Oregano
1	tb	Garlic Powder
1	ts	Red pepper
1	ts	Crushed red pepper

Put tomatoes, yellow/white onions and jalapenos in food processor and pulse quick just to chop up coarsely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalapenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalapeno vinegar to Salsa if it will not be eaten that day, for preservative.

From: rec.food.cooking - lytton@hobie.mlb.semi.harris.com (Jody Lytton) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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