Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Tomatoes(halved) |
| 6 \N | Jalapenos(stemmed/seeded) |
| 4 \N | Garlic cloves(minced) |
| ½ cup | Onion(minced) |
| 2 tablespoons | Chili powder |
| ¼ teaspoon | Cumin |
| ¼ cup | Cider vinegar |
Roast tomato halves in baking pan in 400 degree oven for 20 minutes.
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. Check seasoning.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking