Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Ground chili powder (New
-Mexican, if possible)
1/4 ts Ground cumin
1/4 c Cider vinegar

(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

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