3 lbs Ripe, red tomatoes, washed
-and halved
3 To 6 jalapeno peppers
-stemmed and seeded
4 Cloves garlic, minced
-through a garlic press
1/2 cup White onion, minced
2 tbsp Ground chili powder (New
-Mexican, if possible)
1/4 tsp Ground cumin
1/4 cup Cider vinegar
Directions
(makes about 1-½ quarts) garlic salt or salt to taste roast tomato halves in a baking pan at 400 °F 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.