Recipe - Fastest Salsa In The West

3 pound Ripe, red tomatoes, washed
and halved
3 To 6 jalapeno peppers,
stemmed and seeded
4 Cloves garlic, minced
through a garlic press
One half cup White onion, minced
2 tablespoon Ground chili powder (New
Mexican, if possible)
One fourth teaspoon Ground cumin
One fourth cup Cider vinegar

(Makes about 1One half 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 overprocess. Add pieces of jalapeno while
processing second batch, pulsing on and off.

Place tomatopepper puree in a wide, 4quart 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