Secret Salsa

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 2 hrs

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)

Recipe

• 1 get out the blender.
• 2 assemble the ingredients: at this point you should barely have enough room to put the lid on the blender.
• 3 now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
• 4 that is real slow.
• 5 best if you got one with a pulse button.
• 6 this is one ya really don't want all over the kitchen.
• 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 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 all you wanna do is get them broken into large pieces and mixed thoroughly.
• 10 no more than fifteen seconds on total.
• 11 this should be about a quart and a half.
• 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 it'll keep a week or so in the icebox, most likely won't last that long anyhow.
• 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 solution: i have recently come across some rather sturdy plastic screw on lids by "ball" (r) that work very well.