INGREDIENTS: 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 METHOD: Cook tomatoes in 2 quart saucepan over medium heat for five minutes. Crush tomatoes in...Read More