Instructions: 1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces.

2. Add all the other ingredients, blending well. Store in a glass container in the refrigerator.

You must use glass because the acid in the peppers will react with metal or plastic.

Makes about 6 cups. Serving size (for nutritional analysis purposes only!): 1 Tablespoon

My substitutions and alterations:
1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes.

Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious!

2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though.

3. Omit the 3/4 cup water, especially if using FRESH tomatoes.

4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco.

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