because there are lots of onions and peppers in the recipe? I want to make a basic puree like the little green El Pato can "jalapeno tomato sauce", but the canned salsa recipes all have vinegar, which just tastes gross to me as a salsa. Yet I know you can make a basic tomato sauce with a bit of garlic and spices and no vinegar needed. Maybe I should just go this direction? unless someone has a recipe for salsa without vinegar? I do like some lime juice in it. If I do the basic tomato sauce thing, can I throw in a fresh cayenne pepper for heat and not get off with the acid needs?