Mexican Tomato And Green Chili Sauce

This light and not-too-hot sauce makes a good topping for tacos, tostadas, enchiladas and other Mexican dishes. Stolen by Mary Lucinda Ferguson Monroe6 medium-sized tomatoes
1/2 c. or more thinly sliced or diced canned California green chiles (seeds and pits removed)
1/3 c. minced onion
1 t. salt
minced canned jalapeños (or other hot chiles) to taste

Peel and finely chop the tomatoes.
Mix with California green chiles, onion, salt and as many jalapeños as pleases your taste, (about 1 jalapeño to each cup of sauce will make it noticeably hot).
This can be made in a blender.

Makes 3 cups.