Salsa Picante 

2 cups tomato, canned, with juice
1 onion
2 chile serrano
1 pinch sugar
  salt to taste

Place all ingredients in a blender or food processor and blend until finely chopped.  Pour into a saucepan and bring to a boil.  Lower heat and simmer 30 minutes.  Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount).

<u>Note</u>:
This sauce will keep three to four weeks in the refrigerator.