2 tbsp. vegetable oil
1 c. chopped onion
2 med. garlic cloves, minced
2 oz. can jalapeno peppers
20 oz. can tomatoes
2 tsp. ground cumin
2 tsp. oregano
1 tsp. ground coriander
1/2 tsp. red pepper
1 tsp. pepper
1 tsp. salt

Heat oil in saucepan. Add onion; cook over medium heat until onions are translucent. Add garlic and jalapeno; cook a few minutes longer. Coarsely chop tomatoes; add with can juices to onions. Stir in remaining ingredients; bring to simmer and cook about 45 minutes or until salsa is thick. Puree in blender (or puree only half and recombine with the unprocessed salsa for chunkier results). Can be served hot or cold. Makes 2 1/2 cups.