10-ounces cherry tomoatoes
a "bunch" of fresh cilantro, 2-3 tablespoons finely chopped
1 tablespoon of jalapenoes, canned or jarred
1 tablespoon of jalapeno juice from can or jar
1 teaspoon of cheyanne pepper
1 teaspoon of mexican hot sauce (I use Valentina brand)
Mix all ingrediants in a food processor and blend to how chunky you like it. Adjust ingrediants based on how hot you want it.
Source of recipe: I wrote this recipe.