Cassy's Salsa

Ingredients

Can Tomatos (whole or diced) I always make use a 102 oz can due to demand.
Jalepeno's(2 to 3)depending on how hot we need it.
Cilantro (Fresh)
White Onion
Garlic Salt
Table Salt too as needed for taste
1 FRESNO CHILE FOR MY MARK
1 Fresh squeezed Lemon
A splash of Red Wine Vinegar ( my special ingredient)

**Onion is diced into 4 quarters. Jalepeno and the Fresno Chile is trimmed and goes into the Food Processor together. I squeeze the lemon at this time to help with the tears that come from the onion. Blending it this way seems to make a difference in the taste. To my preferred consistenacy. I placed the processed onion and chile in a bowl. Next I cut the leaves off the stems of the Cilantro and place in the food processor to chop up. I have my can tomato ready to go when I have the Cilantro blending because the cilantro sticks to the sides. I put in about a cup of tomato at a time to process. The tomato mixture helps ALL the Cilantro come out of the processor and into the bowl. While I am procesing the Tomato I start adding a little Salt and Garlic Salt and splashes of the Wine Vinegar to my liking.

Instructions

The food processor does all the work. I have been told over and over again that I have a special touch to this recipe because someone else trys to make it and it doesn't come out the same. I have also been told that the taste some times reflects my mood. If I am mad, then its HOT.