This salsa recipe is all about your particular taste and flavor preferences. Your first flavor choice is in the ingredient list below. Find ingredients in the list that you LOVE the flavor of, then add a little more than called for in the recipe.

If you are serving immediately, then before you begin, place whatever serving dishes you are using in the freezer to chill.

• 1/2 white onion (quartered)
• 1/2 red, bell pepper (any color will do)
• 1 T minced garlic (or about three fresh whole peeled cloves)
• 1 celery stalk (secret ingredient)
• 2 or 3 baby carrots (optional)
• 3 to 4 pickled jalapenos
• I T dried oregano
• 1 T Kosher salt
• 1/2 T pepper
• 1/2 cup fresh cilantro

Place all ingredients in a food processor to make a very coarse mixture.
This is the MEAT of the salsa so chop just enough to mix it up. Use a little bit of tomato juice (or V8) to help get the mixture going. Set aside in large mixing bowl (preferably glass).

After the "meat" has been removed, add:

1 to 2 cans of whole, peeled tomatoes

Process until all the tomatoes are "bite size". Then add the tomato mixture to the meat. But only add enough for your particular taste. If you like salsa to have "less tomato" and "more meat", then add the appropriate amount of tomato mixture etc.

Add to the final mixture:

1 can of canned chopped green chilies.

You can serve immediately or refrigerate. It is best to let it chill for 24 hours. This will probably be too much for one serving, but the leftover salsa works great with just about anything - burgers, eggs, etc. Enjoy!