Blender Salsa - cooking recipe

Ingredients

1 large can crushed tomatoes
1 large Vidalia onion
1 or 2 bell peppers
1 tsp. cooked, chopped garlic
1 whole jalapeno pepper
2 large chili peppers (light green)
1 small bunch cilantro
salt

Preparation

Wash and cut vegetables into chunks.
Include pepper seeds. Add everything to blender except 2nd bell pepper.
Taste for hotness.
If milder salsa is wanted, add 2nd bell pepper.
Add salt to taste.
Keep in the refrigerator up to 2 weeks.
Serve with chips.
Can be frozen for longer storage.