Recipe: Heloise's Salsa (smooth or chunky, using cilantro)

HELOISE'S SALSA

3 jalapeno peppers*
1 small onion
1 small garlic clove
1 tsp cilantro (sometimes called fresh coriander or Chinese parsley)
1 (28 oz) can whole tomatoes, drained (use some of the juice, if desired)
2 tsp lime juice
salt and ground black pepper (to taste)

FOR A CHUNKY-TYPE SALSA:
Finely chop onion, garlic, jalapeno peppers and cilantro. Mix together and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquefied but lumpy.

FOR A SMOOTHER SALSA:
Put all the ingredients in a blender and blend the salsa into a smooth consistency.

Keep salsa in the refrigerator for 2 to 3 hours before serving so all the ingredients have a chance to mix well and complement each other.

*You may want to remove the seeds and/or ribs from the jalapeno peppers before chopping them, because the more seeds and ribs, the hotter the sauce!

Adapted from source: Newspaper recipe clipping: Dear Heloise column