Here's my own recipe for tomato salsa and by adding some canned jalapino peppers, you can make it as hot as you want. Start with this recipe as it is and you can always add the peppers a little at a time to taste.

Salsa
Yield 1 gallon

4 28 oz. cans whole tomatoes (crushed by hand)
12 lg. fresh green aneheim chilies
1 lg. whole head of garlic
6 bunches (or more) green onions chopped
X amount of fresh tomatoes
4 tbsp. whole mexican oregano (use the mexican oregano)
2 tbsp. white vinegar
2 8 oz. cans tomato sauce
Salt to taste.

chop or crush canned tomatoes, chop chilies, garlic, and 4 bunches of onions in blender. Put together in a large pot (I use a roaster pan). Crush oregano by rubbing between palms and add. Add vinegar, tomato sauce & salt. Stir together till boiling then turn heat down and simmer 5 minutes, adjust seasonings to taste and turn heat off. let it set for 1 hr. add last 2 bunches of onions and chop in some fresh tomatoes.

Please let me know if you like it!
Linda :)