Mexican Pinwheel Appetizers - cooking recipe

Ingredients

3/4 c. thick salsa
1 (8 oz.) pkg. cream cheese
2 c. (8 oz.) shredded Cheddar cheese
2 to 3 Tbsp. chopped onion
5 to 6 drops hot pepper sauce
6 flour tortillas

Preparation

Put the salsa in a strainer and set aside to drain for 10 minutes.
Transfer drained salsa to a blender.
Add cream cheese, Cheddar cheese, onion and hot pepper sauce.
Mix until smooth. Spread mixture over tortillas and roll into cylinders.
Wrap in plastic wrap.
Refrigerate at least 2 hours.
Cut into thin slices.
Makes 4 dozen bite-size pieces.