Mexican jalapeño salsa with a kick

Recipe submitted by: Bruce McKay = Salsa “Super Mex”

For each cup of salsa:

• 3 large, pickled jalapeños (or 4 to 5 small pickled jalapeños )
• 3 Tbsp. liquid from pickled jalapeños
• 1/4 onion
• 1 clove garlic
• 1/2 Tomato
• 1/2 tsp. seasoned salt
• 1/2 C. water
• 2 tsp. onion powder
• 1 pinch sugar

In electric blender, blend to coarse puree.

Best if refrigerated for at least two days before serving.