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The Real Thingy Salsa
(Tex-Mex at it's best, from our recipe for the Cadillac Bar!! I have modified it for home size, The original recipe maks about a 55 gal drum...ha!)

1 Tsp. olive oil, the real thingy, not the wimpy stuff the TV guru's are pushing... heheheh
3 lbs fresh (very ripe, blanched and pealed) tomatoes or 2 lg. (28.8oz ea.) cans CRUSHED tomatoes
2 Tsp. salt (or to taste)
1 ts sugar
1 bunch fresh cilantro
1 lg. onion
3-5 fresh jalapeño peppers (depending on how hot you like it.)
2 Tsp. oregano, or 1 1/2 ts dry
1 lg. fresh lime or 1/4 C lime juice, or 1 Tsp. lime concentrate

Heat olive oil in heavy covered pot. Place tomatoes, cilantro, onion, and peppers, into a food processor (obviously not at the same time for those in New York City... ha!), and chop until rough cut (not puree).
Put chopped veg mixture in pot and simmer on low until soft and thoroughly heated. Add sugar, salt, and lime to heated sauce, and leave on low for 20-30 mins, careful to stir as often as possible.
Adjust seasoning as needed, and be sure to purchase as quality a chip as is available, so as not to waste this great salsa on some junk chip...LOLOL
Refrigerate for at least 2 hours for flavors to combine. Some folks prefer to re-heat before serving..