1 (16 oz.) can whole tomatoes
1 med. white onion
1 tbsp. Dijon mustard, or French's
3 whole canned jalapeno chilies with onion and carrots
1 tbsp. sugar
1 tbsp. oregano leaves
1/2 tsp. salt
1/2 tsp. ground pepper

Blend whole tomatoes until liquid. Add mustard, sugar, salt, and pepper and stir until well mixed. Finely chop onion and chilies with onions and carrots and add to tomato mixture. Crush oregano leaves and top salsa with it. Add more jalapenos if you want it more spicy.

This salsa is good for topping on tostadas, tacos, and any other Mexican dishes.

CARNITAS AND CARNE ASADA SALSA VARIATION:

4 whole ripe lg. tomatoes, chopped
1 lg. white onion
4-6 fresh yellow chilies, clean seeds and veins, use instead of jalapenos
10 cilantro sprigs instead of oregano leaves
Juice of 1 whole lemon
Use about 3/4 c. of basic salsa tomato mixture

This makes a very thick salsa. Good for dips, carnitas, and carne asada tacos.