1 – 14oz can of whole peeled tomatoes (reserve juice)
1 large fresh jalapeño, stem removed and cut into 3 pieces (the number of jalapeño’s may be adjusted for heat level. 2 yield hot, 3 very hot)
1 small clove garlic
2 TBS chopped onions
Cilantro to taste (about 2 TBS)
Salt to taste
Wash produce before using.
Place a small sauté pan on medium heat and cook jalapeño and garlic until slightly charred. Add all vegetables to a food processor and pulse to a coarse chop, adding the reserved juice. Salt to taste.