Susannah's Salsa Picante

I've been making this salsa for years and years without measuring. However, a cousin of mine swore she had to have a "real recipe" (no imagination, that girl!). Here is what I came up with, but feel free to ignore the measures. It will be a little different every time you make it, but always better than anything you can buy at the grocery store. I tend to use the max amount of jalapenos. Being from Texas, I like food that bites back.

• Ready In: 5 mins
• Yields: 3 1/2 cups (about)

Ingredients

• 1 (28 ounce) can whole tomatoes, undrained
• 2 -4  whole  pickled jalapeno peppers, stems removed (how hot do you like it?)
• 2  tablespoons  dried onion
• 2  garlic cloves, minced
• 1  teaspoon ground cumin
• 1  cup  loosely packed fresh cilantro leaves
•  Tabasco sauce
•  salt
•  lime juice, 1 squeeze (optional)

Directions

1. Dump everything in a blender and turn it on.
2. Serve with tortilla chips.
3. Store in the refrigerator (it will keep for several days; the flavors will blend and it will get slightly hotter).