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Recipe submitted by G. E. Douglas of Ocean Springs, Mississippi USA.

Salsa Dip

3 firm tomatoes, orange-colored, not ripe, cut into eighths
3 medium-sized onions, cut into eighths
1 to 2 garlic cloves, chopped
1 (26-ounce) can pickled jalapeno peppers, drained

1. Process all ingredients in a blender or food processor, including any vegetables that may have come with the peppers, with short pulses until desired consistency is reached.
2. Place in a glass container to serve (if plastic containers are used, they will retain the smell of salsa after being emptied). "Scoop" type corn chips go well with this salsa. It also goes well on a variety of sandwiches or other foods, like tacos or other such dishes. Enjoy.

Makes about 3 pints.