Hot Mexican Salsa

15 oz Canned tomatoes; drained

1/2 sm Onion

1/4 c Green chili peppers; canned

4 tb Fresh coriander; chopped

1 Garlic clove

1/2 tb Vinegar

1/4 ts Tabasco sauce

1/8 ts Cayenne pepper; ground

Preparation Time: 1:10 Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate. HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce. Keeps well in refrigerator. This is a very hot salsa. Use less cayenne pepper, if desired. The amount of coriander may also be varied to suit your taste.