Ingredients:
| 3 |
pound |
Ripe, red tomatoes, washed and halved |
| 4 |
medium |
jalapeno peppers, stemmed and seeded |
| 4 |
Cloves |
garlic, minced through a garlic press |
| 1/2 |
Cup |
White onion, minced |
| 2 |
tablespoons |
Ground chili powder (New Mexican, if possible) |
| 1/4 |
teaspoon |
Ground cumin |
| 1/4 |
Cup |
Cider vinegar |
|
Preparation:
(Makes about 1-1/2 quarts) Garlic salt or salt to taste
Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may
need two pans. Cool. Drain and discard any clear juices in bottom of pan.
In two batches, place cooled tomato halves in food processor or blender and
roughly puree. Do not over-process. Add pieces of jalapeno while
processing second batch, pulsing on and off.
Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions,
chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more
seasonings and salt, if desired. Refrigerate or freeze. |
