1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano

Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin. (Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)