Assemble the ingredients in a blender in the order given – jalapeno peppers on the bottom, then tomatoes, etc. The blender will be very full, so make sure the lid is on good or you’ll have a mess. Pulse on the chop speed for one second at at time and alternate punching ingredients down into blender with a wooden spoon until blended, but not long enough that it will turn into liquid. Serve with tortillas fried in butter or tortillas chips. Keeps for about a week in the refrigerator.
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1/2 cup Jalapeno pepper; sliced (1/4 cup if you don’t like spicy) |
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1 28-oz can Whole peeled tomatoes |
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1 8 ounce Tomato sauce |
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1 teaspoon Garlic salt |
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1 teaspoon Onion salt; optional |
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1 teaspoon Cumin |
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1 teaspoon Chili powder |
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1/2 teaspoon Accent; msg |
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1/3 cup Dark brown sugar |
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1 medium Onion; finely chopped |
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1 tablespoon Oil; optional |
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7 oz green chilis; Chopped |