1 Clove (or 2 small cloves)

Garlic 2 Scallions, with some green

3 6 fresh jalapenos, seeded

(and roasted* for best Taste) 1 28-oz can Progresso**

Tomatoes (don't drain, but Pull them out of the juice) x Sea salt and fresh ground Pepper x Squeeze of lemon x Fresh cilantro leaves Pulse first 3 ingredients a little. Add remaining ingredients and pulse. Enjoy. *Not necessary to roast, but extra delicious if you do. Just turn the peppers over a hot burner until skins turn black and blister. Peel most off as soon as they're slightly cool, but don't be over-fussy. The little black bits make the salsa look and taste just like the best restaurants'. **Susan says that Progresso brand is essential. She's tried others, but this makes the best. From: lmilne@trillium.soe.umich.edu (Lynda Milne). rfvc Digest V94 Issue #184 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.