“Serve this with tortilla chips, tacos, or other Mexican-style favorites.”
4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (10 ounce) can no salt added diced tomatoes with
green chile peppers
1 (28 ounce) can no salt added whole peeled tomatoes
1. Preheat oven to 400 degrees.
2. Place jalapeno chile peppers on a baking sheet. Bake in the preheated oven for approximately 15 minutes, or until roasted. Remove from heat and chop off stems.
3. Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender (or food processor if you have one). Chop using the pulse setting for a few seconds. Next, mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a bowl, medium size preferred. Cover and chill in the refrigerator. Vuala!