Ingredients

• 1 bunch cilantro
• 4 med. Jalapeno peppers
• 2 lg. carrots
• 2 to 3 stalks celery
• 1 lg. red onion
• 1 bunch green onions
• 2 bunches radishes
• 4 to 6 med. tomatoes
• 2 (1 lb. 13 oz.) cans whole tomatoes
• 1 tsp. salt
• 2 tbsp. sugar
• 2 tbsp. tamale spice
• 2 tbsp. med. chili powder
• 1 jigger red wine vinegar
• 1 jigger white wine vinegar
• 1 jigger tequila
• 1 tbsp. Mexican oregano

Preparation

• Using a steel blade in a food processor, chop the vegetables and place in a large bowl.
• Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine.
• If necessary add additional juice from the tomatoes to thin.

Optional: Add one large bell pepper (red, green or yellow, chopped medium fine)