Categories: Condiment, Mexican, Salsa 
      Yield: 1 servings 
  
      3 lb Ripe, red tomatoes, washed        1/2 c  White onion, minced 
           -and halved                         2 tb Ground chili powder (New 
      3    To 6 jalapeno peppers,                   -Mexican, if possible) 
           -stemmed and seeded               1/4 ts Ground cumin 
      4    Cloves garlic, minced             1/4 c  Cider vinegar 
           -through a garlic press         
  
  (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. 
   
  From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat 
  Stockett