Hot Mexican Salsa

Yields:	2 1/2 cups
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15	ounces	tomatoes, canned	drained
1/2	small	onion
1/4	cup	green chili peppers	canned
4	tablespoons	coriander	fresh, chopped
1	each	garlic clove
1/2	tablespoon	vinegar
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1/8	teaspoon	cayenne pepper	ground

Place all ingredients in blender jar.

Process briefly until blended but not smooth.

Cover and refrigerate.

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Very good and very easy. Spicy!