Description:

Easy to make, fresh taste from canned ingredients

Source:

Eric Hanson

Serves/Makes:2 quarts

Ingredients

• 2 (28 oz) cans chopped tomatoes
• 4 oz (112 grm). tomato juice reserved from cans
• 1/2 bunch fresh cilantro, stemmed, chopped fine
• 1 can (7 oz) diced green chiles
• 1 small, peeled red onion, chopped fine
• 3-7 whole, peeled garlic cloves (to taste)
• 3-7 pickled whole jalapeno peppers (to taste)
• 1 tbsp (15 ml) salt

Preparation

• After reserving the juice, drain the tomatoes in a colander.
• In a large mixing bowl, combine the tomatoes, cilantro, chiles and onion. Stir well.
• In a blender, combine the reserved tomato juice, garlic, peppers, and salt.
• Blend until smooth.
• Add to the tomato mixture and stir well.
• Serve immediately or refrigerate until well chilled.

Comments

I make it with the full complement of garlic and jalapenos, it's not really overly hot...but you might want to start at the low end. I think the salt helps a lot but low sodium users will enjoy it without salt.