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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: JenJenMarie
Servings: 4 to 6 cups
I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child—Casa Hernandez. jalapeño, cilantro, onion, salt, and garlic can be adjusted to taste. chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.
2 fresh jalapeño, stem removed
1 medium onion, quartered
2 garlic cloves
28 ounce can whole tomato
28 ounce can diced tomato
2 teaspoons salt
2 tablespoons vinegar
¼ cup fresh cilantro, no stems
In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapeños. If you like it hot, add whole jalapeño or an extra jalapeño. If you like it mild, removed seeds. Pulse until thoroughly chopped. Add canned tomatoes and salt. Pulse until throughly combined. Store in refrigerator until ready to use.