Main Ingredients:

See below ingredients and instructions of the sauce recipe

Cooking Preparation of the Recipe:

1 large tomato diced
1 very large onion or 2 jumbo vidalias diced
1 bunch of cilantro
2 cans of enchilada sauce
OR
1 pack of dry enchilada sauce mix (follow the instructions on the pack
to make)
1 can tomato paste (for the enchilada sauce mix)
2 14 oz cans of Mexican stewed tomatoes diced
2 4 oz cans of chopped green chilies
Jane's Crazy Mixed Up Salt brand salt to taste
Optional for hotter salsa:
hot salsa
finely diced jalapenos with seeds removed
hotter
Leave the seeds in.
Hottest
Use diced habenero or scotch bonnets without the seeds
Nobody else is really going to enjoy this and
no, this doesn't make you a man:
Leave the seeds in when dicing the habeneros or bonnets
Prepare the enchilada sauce according to the instructions on the
packet. Wash the cilantro and remove the stems from the cilantro. Run
the cilantro leaves through a kitchen copper. Dice everything else and
dump it in a large bowl. Salt to taste. Best with good salted corn
tortilla chips.
Pepper Antidote: works on fingers and mouths. Very strongly recommended
for use after dicing jalapenos, habeneros or scotch bonnets even if your
fingers aren't burning. A glass of water and baking soda shaken not
stirred. Gargle to put out a fiery mouth. Dip fingers and hands in to
remove pepper acid from hands.

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