From Freida Lauer

• 8 jalapeno peppers
• 1 large onion, peeled and chopped
• 2 large tomatoes (or 2 cans), chopped
• 2 tsps garlic salt
• 2 T chopped fresh cilantro, optional

Wash peppers, chop off stems, cut in half. Seed if desired. Place in large pot, saute with onion for 5 minutes. Add tomatoes and garlic salt. Bring to a boil over medium high heat. Cook 20 minutes. Serve warm or at room temp. 

This spicy hot sauce is great for topping tacos, enchiladas, rice, beans or anything else. To make a milder version, double or triple the tomatoes.