Fastest salsa in the west

Yield: 1 servings

Ingredients:

3 lb Ripe

Instructions:

red tomatoes washed 1/2 c White onion minced -and halved 2 tb Ground chili powder (New 3 To 6 jalapeno peppers -Mexican if possible) -stemmed and seeded 1/4 ts Ground cumin 4 Cloves garlic minced 1/4 c Cider vinegar -through a garlic press (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. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett