This recipe from the Ultimate Hot and Spicy Cookbook is a favorite of Micah Janzow, a recent graduate of Southeast Missouri State University and an inveterate tomato grower.

Ingredients:

1 fresh chili pepper, seeded and chopped
1 garlic clove
1/2 red onion, coarsely chopped
3 green onions, chopped
1/2 cup fresh cilantro
1 and 1/2 pounds ripe tomatoes, seeded and coarsely chopped
1-3 canned green chilies
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
3 tablespoons tomato juice or water

Directions:

 In food processor or blender combine fresh chili, garlic, onions, and cilantro.  Process until finely chopped.  Add remaining ingredients and pulse on and off until chopped.  Salsa should be chunky.  Let stand 30 minutes before serving.  Makes 3 cups.

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