Reverse Salsa: the Stand-In for Tomato Salsa

Ingredients:
- 3 cups chilies, stemmed, cut up into large chunks (I use red small Thai peppers, red jalapenos, and a few red Anaheims)
- 12 grapefruit, juice of
- 12 cup red onion, chopped coarsely
- 1 cup diced tomato (either canned or fresh)
- 2 garlic cloves
- 12 teaspoon Mexican oregano
- 14 teaspoon cumin powder
- 14 teaspoon black pepper
- 12 teaspoon salt
- 1 teaspoon rice wine vinegar (red pepper flavored)

Directions:
- Add all ingredients to an electric blender and blend until smooth.
- If using canned tomatoes, do not drain.
- **Important:** AVOID inhaling the salsa when you remove the lid from the blender.
- Adjust seasoning.
- Allow salsa to marinate a good 2-3 hours for best flavor.
- When ready to serve, put up plenty of warning signs around the neighborhood.
- Yield is estimated.
- Freezes well.