Categories: Salsa 
      Yield: 8 servings 
  
      1 lb Tomatoes 
      1 ea Onion; red or white 
      2 ea Garlic cloves 
      4 oz Jalepeno peppers; 100 g 
      1 ts -Salt 
      2 tb Vegetable oil 
      1 ea Lime; juice of 
           Cilantro, fresh; few sprigs 
           -chopped 
  
  This salsa is named for his publisher (Penguin Canada) who likes things 
  hot. 
  Blanche the tomatoes in boiling water; then peel and see (reserving seeds 
  and 
  peel.) Chop tomato flesh roughly and add to bowl of food processor (not 
  blender). Strain juice from peel and seeds. Add to bowl. Peel onion and cut 
  in eighths. Add to food processor bowl. Remove stems from jalapeno; cut in 
  halves. Scoop out and discard core and most of seeds (the more seeds you 
  leave in, the hotter the sauce). Chop cleaned jalapeno and add to bowl 
  (wash 
  your hands right after handling the pepper.) Add salt. Process contents of 
  food processor with a couple of quick pulses, then at high for no more 
  than a 
  minute, until mixture is minced but not liquified. Transfer mixture to pan; 
  add oil. cook over medium heat 6 to 8 minutes until bubbling and foaming 
  pink. Remove salsa from heat,; let cool at least 10 minutes (an hour is 
  better). Add lime juice to cooled salsa and stir. Sprinkle with chopped 
  cilantro.