NACHO MAMA SALSA

from Lynn Anderson

Recipe

Ingredients:	1 (28 oz) can whole tomatoes (or 3 to 4 fresh tomatoes) 1 medium onion 4-6 fresh green chilies, chopped (Lynn likes Anaheim chilies) 2 cloves garlic, minced 1 Tablespoon fresh cilantro, chopped Salt if desired

Directions:	Place all ingredients in a food processor and lightly pulse until chunky. If not using a food processor, chop all ingredients making sure to include all the juice from the tomatoes. Combine in a bowl and serve, or cover and chill in refrigerator. If you like it hotter, add chopped jalapeno.