FIREHOUSE SALSA

           Recipe courtesy Tim LaFuente

           3 Roma tomatoes
           3 jalapeno peppers
           2 serrano peppers
           1/2 cup unpacked cilantro
           1/2 lime, juiced
           2 teaspoons white vinegar
           1 large clove garlic
           1 teaspoon salt
           1/2 teaspoon ground cumin
           1 (14 1/2 ounce) can whole tomatoes,
           drained, and juice reserved

           Put the first 9 ingredients into a food
           processor along with just the juice from the
           canned tomatoes. Process on low for about
           10 seconds, until mixture is evenly chopped
           and mixed well.

           Add the tomatoes and process them into the
           salsa. This should take about 5 seconds at
           low speed.

           Pour salsa into a bowl and serve with tortilla
           chips.

           Yield: about 2 cups
           Prep Time: 15 minutes
           Difficulty: Easy