Becky's Hot Salsa

• 1 large can (18 3/4 oz) tomatoes
• 1 teaspoon ground red pepper or cayenne or 1/2 of each
• 1 - 2 fresh Jalapeno's, seeded, deveined and chopped
• 2 large cloves garlic, crushed
• 4 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon vinegar
• 1/2 bunch fresh cilantro, stripped of stems and chopped

Instructions:
Process can of tomatoes thru food processor or blender. Pour into a large pot. Add all other ingredients and bring to a full rolling boil. remove from heat and pour into a jar and refrigerate 24 hours before eating.(if you can wait that long) Will last in the refrigerator 3-4 days.

NOTE: I always double this because it goes real fast.