This salsa recipe is a staple with hundreds of variations possible. Try adding fresh corn off the cob or diced carrots after the blending. Serve plain with tostada chips or put on just about anything.

1 Tablespoon roasted hot oriental peppers, chopped 1 cup fresh or frozen green or red mild to medium chile peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 teaspoons vinegar
Salt and pepper to taste

Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

This recipe is so easy, I make it in the classroom often. Even the two year olds help make it. I love cilantro, though many do not, and I always add a bit to my salsa. ~~~Val