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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 jalapeño chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes
Preheat oven to 400°F.
Place jalapeño chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
Place jalapeño chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.