Mexican Hot Sauce

1 jalape?o pepper, seeded and coarsely chopped (*)
2 medium tomatoes (about 4 small roma), coarsely chopped
1 teaspoon white vinegar
1/4 teaspoon salt, or to taste
1 tablespoon cilantro, or to taste [optional]
1 tablespoon onion, finely chopped [optional]



Put everything in a blender or food processor; puree until still somewhat chunky.

Makes about 1 1/4 cups salsa or 20 tablespoons

A little garlic might be a nice addition.
This has a very nice fresh flavor, similar to what you get in Mexican restaurants. A real treat after those over-cooked bottled salsas and only takes minutes to prepare.

(*) I find that the jalape?os they sell these days have very little heat so I've been adding a serrano chile as well, seeds, membranes and all. I also keep the seeds and membranes of the jalape?o. This gives the sauce some nice heat, but it's not unbearable.