Title: Fresh Salsa Au Mexicale'
Categories: Vegetable Mexican
Yield: 1 Servings

3	md	Ripe tomatoes, finely chopped, about 2 cups (peeled if desir
1		(4 oz) can chopped green chili peppers, undrained
1/4	c	Sliced green onion
1/4	c	Chopped green pepper
2	tb	Lemon juice - (fresh if you can get it)
2	tb	Fresh cilantro, snipped (I use more!)
1/2	ts	Cumin
1		Clove garlic, minced (maybe
2		)
1/8	ts	Pepper
1/2	c	Tomato sauce eat options: Jalapeno Peppers (chopped but not

In a medium bowl combine all ingredients except tomato sauce. Place about 1 cup of the tomato mixture (more or less depending how chunky you like your salsa) and tomato sauce in processor. Process to desired consistency. Stir back into reserved tomato mixture. Taste and adjust seasonings: heat up with jalapeno peppers, Tabasco sauce, chili powder, etc. to taste. Cover and chill overnight. Store tightly covered, stirring occasionally.

/\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================

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