Ingredients
- 1 medium onion, peeled and quartered
- 1 clove of garlic peeled and halved
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 cup cilantro (some stems are okay, but mostly leaves)
- 1/4 to 1/2 or more pickled jalapeƱos (you can add a little of the pickling liquid if you want)
- 2 tablespoons lemon or lime juice
- 1 28-ounce can of crushed tomatoes (Hunt's are good)
- Salt to taste
Directions
Add the ingredients in the order listed above to a blender. Blend until pretty smooth but not liquifed. Sample and salt to taste stirring in the salt. Transfer to containers and refrigerate. Stays good for a little over a week. Makes 3 1/2 to 4 cups.
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