Many years ago, I tried Mexican Salsa for the first time. Wow, I just loved it and was hooked almost immediately. Initially, I didn't try to make it myself but instead watched my Mexican friends make it and then did my best to commit it to memory.

I have been making Mexican salsa now for years, and every time I do it gets rave reviews. My husband calls it "seagull food" because everyone flocks to the table and they never leave until it's gone.

Now, I'm not going to say that my recipe is authentic Mexican, but it is my version of what I learned from my friends many years ago.

So, here it is and enjoy. I hope you like it.

Ingredients:

1 large can of crushed tomatoes (not seasoned)

1 medium spanish onion(purple) finely chopped

2-3 tsp of dried red chillis

1TBLS of ground cumin

1TBLS of ground coriander (cilantro)

1TBLS of dried oregano

1 clove garlic-crushed(optional)

1 bunch of fresh coriander (cilantro), chopped

Blend everything together except the fresh coriander-add that last. I use a hand held mixer but you can use a blender or whatever you have available.

I make the mixture fairly smooth but you can leave it chunkier if you desire.

Then, stir in the fresh coriander.I usually start enjoying right after I make it, however, it keeps well in the refrigerator. Just remember that the longer it sits the hotter it gets, so modify the amount of dried chili according to your taste.

Enjoy...my mouth is watering already!