Marcia Laun Recipe Collection
Salsa ala Ray

1 Bunch Cilantro (leaves only)
1/2 Small Onion (cut-up)
2 Serrano or Jalapeno Peppers (cut-up, including seeds)

1 Tbs. Lemon Juice
1 Can (14.5 oz) Diced Tomatoes

Salt to taste (approx. 1/2 tsp.)

In food processor or blender, pulse cilantro, onion and peppers until rough cut. Do not puree. Add lemon juice, entire can of tomatoes and salt. Pulse quickly. Not salty enough? Stir in more salt.

This is a top secret recipe "borrowed" from a cook who never shares his cooking secrets.

*Marcy made a batch that was extra good. The only thing we could think of that might make it better was the brand of tomatoes. She used Hunts.
This salsa is always great.

Recipe Contributed by Melinda/Summer 2008