2 (28 ounce) cans canned whole tomatoes
1 small onion
1 small green bell pepper
3 teaspoons chopped jalapeno peppers
1 (4 ounce) can chopped green chiles
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoon oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper
Using a food processor, chop tomatoes, onions and peppers to a coarse consistency. Simmer them with the jalapenos, chiles and lemon juice for about one hour.
Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 minutes before stirring in. Simmer about 45 minutes after stirring.
Put a small amount in a dish to cool for tasting. Adjust hotness by adding cayenne.
For a thinner sauce add a little water while cooking. Refrigerate sauce until ready to use.
Makes about 3 1/2 pints.
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