[The following will appear in the "Anarchist Cookbook: recipes from anarchists and their friends" which will be published in 1995. The editor is Chuck Munson and you can contribute recipes by sending them to him at cm150@umail.umd.edu] SALSA BUBBA 5 lbs. tomatoes (fresh or canned) 2 lbs. onions 10 fresh jalapenos (optional) 1/2 cup white vinegar 1/2 cup fresh cilantro 2 tablespoons oregano 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon salt (optional) 1/2 cup finely grated carrots (to sweeten salsa) Coarsely dice tomatoes and onions; finely dice jalapenos and cilantro; (optional) finely grate carrots. Place in large steel, cast iron, or pyrex pot. Add vinegar (if used) and spices. Stir thoroughly. Can be bottled as is, or can be cooked if sweeter flavor is desired. (The cooked onions will sweeten it.) If bottled cold, a bowl can, of course, be used for stirring rather than a pot. Yields approximately 3 quarts of salsa. This is a pretty hot recipe. If you want something milder, user fewer jalapenos. Also, if fresh jalapenos are unavailable, you can substitute ground chiles (don't use cayenne) at a ratio of about 1/2 teaspoon per jalapeno. contributed by Chaz Bufe