Recipes from Mexico :: Mexican Salsas and Condiments
2 (28 ounce) cans canned whole tomatoes
1 small onion
1 small green bell pepper
3 tsp. chopped jalapeno peppers
1 (4 ounce) can chopped green chiles
2 tsp. lemon juice
1 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. ground cumin
1/8 tsp. cumin seeds
1 tsp. oregano
1/2 tsp. dried cilantro
1/2 tsp. dried parsley
1/8 tsp. cayenne pepper
Using a food processor, chop tomatoes, onions and peppers to a coarse consistency.Simmer them with the jalapenos, chiles and lemon juice for about one hour.
Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 mins. before stirring in. Simmer about 45 mins. after stirring.
Put a small amount in a dish to cool for tasting. Adjust hotness by adding cayenne.
For a thinner sauce add a little water while cooking. Refrigerate sauce until ready to use.
Makes about 3 1/2 pints.
