3 red tomatoes
2 to 4 jalapenos (to taste)
1/2 medium white onion
2 sprigs cilantro
2 garlic cloves
1 tbsp. salt

Cover tomatoes and jalapenos with water, boil 10 to 12 minutes; tomatoes should still be fairly firm. Drain off excess liquid if any. Remove stems from jalapenos, place tomatoes, jalapenos, onion, cilantro and garlic in blender. Chop 1 minute. Stir in salt.

Makes 1-quart depending on size of tomatoes.

Submitted by: Sybil Kay