| Source: Rickie
 
Serves/Makes:1 quart 
 
Ingredients
  1 large can crushed tomatoes in puree sauce
 1 tsp (5 ml) salt
3 large cloves of garlic, minced
8 jalapeno peppers, stemed and seeded
 1 tsp (5 ml) cilantro, dry (optional)
 1/2 tsp (2 ml) cumin
garlic salt to enhance garlic flavor (optional)
  Preparation
  Boil peppers in water for 5 minutes.
Drain water from peppers, put in food processer and chop.
Add crushed tomatoes, garlic, salt, cilantro, cumin and mix all together.
  Comments
 Best if made ahead of time for flavor to blend.
You may also adjust amount of peppers for how hot you want it more or less.
My son got this recipe from a Mexican in Las Cruces, N.M. It has become a favorite of my family and many of our friends. Dad just loves it so whenever I make a new batch I make a recipe and half and give him the quart.
 |