1st 75th Ranger Salsa

Recipe from: Susie Poe 

<i>I got this recipe from a friend in the 80's.  She was married to a Ranger, thus the credit to the 1st battalion.</i>

1 large tomato  diced
1 very large onion or 2 jumbo vidalias diced             
1 bunch of cilantro
2 cans of enchilada sauce or 1 pack of dry enchilada sauce mix (follow the instructions on the pack to make)
1 can tomato paste (for the enchilada sauce mix)                  
2  14 oz cans of Mexican stewed tomatoes diced
2  4 oz cans of chopped green chilies
Jane's Crazy Mixed Up Salt brand salt to taste

Options for hotter salsa:

<u>Hot  salsa</u>
finely diced jalape&#241;os with seeds removed               

<u>Hotter</u>:
Leave the seeds in.

<u>Hottest</u>:
Use diced habenero or scotch bonnets without the seeds  
Nobody else is really going to enjoy this and no, this doesn't make you a man:
Leave the seeds in when dicing the habeneros or bonnets                        

Prepare the enchilada sauce according to the instructions on the packet.  Wash the cilantro and remove the stems from the cilantro.  Run the cilantro leaves through a kitchen copper.  Dice everything else and     dump it in a large bowl.  Salt to taste.  Best with good salted corn tortilla chips.

<u>Pepper Antidote</u>: 
Works on fingers and mouths --  Very strongly recommended for use after dicing jalape&#241;os, habeneros or scotch bonnets even if your   fingers aren't burning.  A glass of water and baking soda shaken not   stirred.  Gargle to put out a fiery mouth.  Dip fingers and hands in to remove pepper acid from hands.