Want a non-chunky salsa with a pleasantly fiery finish? Try my special four-alarm salsa:

• 1 can (28 oz.) stewed tomatoes
• 4 whole habanero peppers, stems removed
• 2  heaping tbsp. diced jalapenos (from a jar)
• 3 tbsp. jalapeno brine
• 2 tbsp. red wine vinegar
• 0.5 tbsp. Lawry’s seasoned salt
• 0.5 tbsp. garlic powder
• 0.5 tbsp. powdered cayenne pepper

Add all ingredients to a blender. Blend on medium-high for 30 seconds or until all the peppers and tomatoes have been smoothed into the salsa.
Refrigerate for one hour. Serve with the tortilla chips of your choice.