1 onion, preferably red, quartered
2 or 3 fresh jalapeno chilies or 2 med. hot canned green chilies
3 cloves garlic, peeled
6 tomatillos, husks removed and halved
5 lg. ripe fresh tomatoes, peeled and quarted (1 lb. 1 4 oz. can of Italian plum tomatoes may be substitute)
1 lg. green bell pepper, seeded and quartered
2 cucumbers peeled and quartered (reserve at least 1/2 cup for garnish)
4 sprigs fresh cilantro
3 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. leaf oregano
1 can tomato sauce
1 can green chile salsa
2 c. spicy tomato juice

This recipe is easily made in the food processor. It can be adapted for the blender and believe it or not made by hand.

Using the metal blade, process the onions and chilies together until minced. Place in a lg. bowl (6 to 8 c.) and set aside. Using metal blade drop garlic through feed tube with motor running to mince.

Add tomatillos and mix finely. Add tomatoes, bell pepper, cucumber and cilantro; mince and combine with onions and chiles in bowl. Stir in vinegar and sugar, oregano, tomatoes sauce, salsa and tomatoe juice.

Slice reserved cucumber very thin and add to mixture. Chill at least 6 to 8 hours. (It gets better as it ages). About 2 hours before serving, chill serving bowls.

Makes 10 to 12 servings. Servings size 1 c. Exchanges per serving 2 veg. Nutrition info. per serving: Cal. 53. Protein 2 gm. Carb 11 gm. Fiber 3 gm. Fat 1 gm. Chol. 0 mg. Sod. 297 mg.