I made this while experimenting and took to it to church dinner today. I had it in a huge crockpot...it came back empty. I was afraid it would be too spicy for some folks but everyone raved about it. Salsa Soup 2 diced red or yellow or orange or green peppers 1 large onion diced 5 cans of petite dice tomatoes 1 large can of tomato sauce salt & pepper 1 teaspoon of Thyme (dried) 1 Tablespoon of cilantro(dried) 1 can evaporated milk 1 large spoonful of sliced jalapeno peppers ( I used the kind in a jar in the pickle section of the store DICED ½ stick of butter In a small amount of olive oil cook the onions and peppers unitl soft and golden. Add tomatoes, sauce, jalapeno~ and seasonings. Cook about 30 minutes. With a stick blender emulsify all the veggies. Slowly add the canned milk. Do not boil, just heat through. Serve with crackers of crusty bread of your choice. I put soup into a crockpot and keep it on warm.