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2 cn Canned whole tomatoes - 1/4 ts Garlic powder
(28 oz cans) 1/2 ts Ground cumin
1 sm Onion 1/8 ts Cumin seeds
1 sm Green pepper 1 ts Oregano
3 ts Chopped jalapeno peppers 1/2 ts Dried cilantro
4 oz Chopped green chilies 1/2 ts Dried parsley
2 ts Lemon juice 1/8 ts Cayenne pepper
1 ts Salt
1 servings
Using a food processor, chop tomatoes, onions and peppers to a course
consistency. Simmer them with the jalapenos, chilies 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.
(28 oz cans) 1/2 ts Ground cumin
1 sm Onion 1/8 ts Cumin seeds
1 sm Green pepper 1 ts Oregano
3 ts Chopped jalapeno peppers 1/2 ts Dried cilantro
4 oz Chopped green chilies 1/2 ts Dried parsley
2 ts Lemon juice 1/8 ts Cayenne pepper
1 ts Salt
1 servings
Using a food processor, chop tomatoes, onions and peppers to a course
consistency. Simmer them with the jalapenos, chilies 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.
