Here is my picante sauce recipe. It is TNT. You can store the Jalapenos in
the freezer, since they are cheaper in the summer. Serrano peppers are the
small thin peppers, are usually about 1.5 to 2 inches long and are red or
green. Jalapeno are much bigger (about 2.5 to 4 inches long) and plumper
than serrano and not as hot.

Picante Sauce (or you call it Salsa)
1 Lg Can (28 oz) Diced or Crushed Tomatoes
1 med to small onion - chopped finely
2 serrano peppers - chopped (wear rubber gloves when you chop them)
1 Jalapeno pepper - chopped
1 Tbsp. Garlic Powder - not salt
1 Tbsp. Lemon Pepper
1 Tbsp. Ground Cumin
1 to 2 Tbsp. chopped cilantro (optional - for garnish and looks)

Mix all ingredients together in a bowl. Can use immediately with tortilla
chips or any where else you would use salsa (or can refrigerate for up to a
month). Store in a jar without a metal lid - the acid in the tomatoes will
eat the lid.

I generally use my hand mixer to blend this or if you want, you can put all
the ingredients in a blender, the tomatoes last (very important or you will
have a spicy vichyssoise LOL), then pulse the blender quickly 3 - 5 times.

For a nice potato chip dip, mix 1 to 2 Tbsp. picante sauce with 1 small
container sour cream.

Charlotte ) In Texas