Steve Salsa

In blender, blend together:

     2 medium large tomatoes, peeled, chopped, and drained
     1/2 tsp. garlic powder
     1 tsp. salt
     1/2 tsp. pepper
     2 TB. vinegar
     1 1/2 - 3 whole jalapenos (depending on how hot you like it)

Chop:

     6 medium large tomatoes, peeled, chopped, and drained
     3 bunches green onion or 1 medium onion
     1 4 oz. can green chilis
     green pepper, chopped (add to taste- I use 1/2 of a large green pepper)

Mix together, let stand at room temperature to ferment until it's as hot as you want it, then refrigerate.

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There is a difference between a book of two hundred pages from the very beginning, and a book of two hundred pages which is the result of an original eight hundred pages. The six hundred are there. Only you don't see them.

    -- Elie Wiesel