© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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8 canned jalapeño peppers
1 small yellow onion, peeled
1 tablespoon vegetable oil
½ tablespoon butter
29 ounce canned Italian Plum Tomatoes with juices
5 sprigs cilantro
¾ teaspoon salt
Drain the chiles. Slice into thin strips. Set aside.
Use the metal blade of the food processor to chop the onions. Sauté in butter and oil in a medium (1 Quart) saucepan until the onion is translucent. Use the metal blade of the food processor to mash the tomatoes and cilantro together. Stir into the onions. Stir in the chiles and salt. Serve warm.