| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Condiments, Mexican, Salsa |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ripe, red tomatoes washed |
|
|
and halved |
| 3 |
|
To 6 jalapeno peppers |
|
|
stemmed and seeded |
| 4 |
|
Cloves garlic, minced |
|
|
through a garlic press |
| 1/2 |
c |
White onion, minced |
| 2 |
T |
Ground chili powder, New |
|
|
Mexican if possible |
| 1/4 |
t |
Ground cumin |
| 1/4 |
c |
Cider vinegar |
INSTRUCTIONS
(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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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