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 diced tomatoes with green chile
peppers
1 (28 ounce) can whole peeled tomatoes
- Preheat oven to 400 degrees F (200 degrees
C).
- Place jalapeno chile peppers on a medium baking
sheet. Bake in the preheated oven 15 minutes,
or until roasted. Remove from heat and chop off
stems.
- Place jalapeno chile peppers, garlic, onion,
white sugar, salt, ground cumin and diced tomatoes
with green chile peppers in a blender or food
processor. Chop using the pulse setting for a
few seconds. Mix in whole peeled tomatoes. Chop
using the pulse setting to attain desired consistency.
Transfer to a medium bowl. Cover and chill in
the refrigerator until serving.
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