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| 3 x ca. 450 g | Ripe, red tomatoes, washed and halved |
| 3 | To 6 jalapeno peppers, stemmed and seeded |
| 4 | Cloves garlic, minced through a garlic press |
| 1/2 Tasse | White onions minced |
| 2 Esslöffel | Ground chili powder (New Mexican, if possible) |
| 1/4 Teelöffel | ground cumin |
| 1/4 Tasse | cider vinegar |
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(Makes about 1-1/2 quarts) Garlic salt or salt to taste
Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan.
In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off.
Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze.
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