Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Ripe, 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

Browse by categories