Secret Salsa

Ingredients

• 1/3 cup jalapeno (slices)

• 1 (28 ounce) can whole tomatoes, peeled

• 1 (8 ounce) can tomato sauce
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon cumin powder or 1/8 teaspoon whole cumin seed
• 1 teaspoon chili powder
• 1/2 teaspoon msg (accent)
• 1 medium onion, finely chopped
• 2 tablespoons salad oil

• 1 (7 ounce) can Old El Paso green chilies, peeled, chopped (chopped! these are not NOT hot)

Directions

1. 1

   Get out the blender.

2. 2

   assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.

3. 3

   Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.

4. 4

   That is real slow.

5. 5

   Best if you got one with a pulse button.

6. 6

   This is one ya really don't want all over the kitchen.

7. 7

   You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.

8. 8

   However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.

9. 9

   All you wanna do is get them broken into large pieces and mixed thoroughly.

10. 10

    No more than fifteen seconds on total.

11. 11

    This should be about a Quart and a half.

12. 12

    I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.

13. 13

    It'll keep a week or so in the icebox, most likely won't last that long anyhow.

14. 14

    Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.

15. 15

    Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.