3 cups tomatoes, cooked
2 large onions, diced (sweet Spanish or Vidalia)
2 jalapeno peppers, diced
1 cup cilantro, chopped
3 cloves garlic, finely minced
1 teaspoon white vinegar
2 tablespoons dried New Mexico chili powder
Salt, to taste
Cook tomatoes in 2 quart saucepan over medium heat for five minutes. Crush tomatoes in pan. Add chopped onion and continue cooking for three minutes. Remove tomatoes and onion and place in large bowl. Cool slightly. Using your hands, continue to crush tomatoes, removing any tough cores.
Add jalapeno peppers, cilantro and garlic to the bowl and mix to combine.
Mix in vinegar and New Mexico chile powder. Cover and chill overnight.
Serve with corn tortilla chips.
Makes about 8 cups salsa.
SOURCE: Third Place Winner, Kathy Smith Salsa Festival 2007