INGREDIENTS
1\/2 cup Jalapeno pepper ; sliced (1\/4 cup if you don’t like spicy)
1 28-oz can Whole peeled tomatoes
1 8 ounce Tomato sauce
1 teaspoon Garlic salt
1 teaspoon Onion salt ; optional
1 teaspoon Cumin
1 teaspoon Chili powder
1\/2 teaspoon Accent ; msg
1\/3 cup Dark brown sugar
1 medium Onion ; finely chopped
1 tablespoon Oil ; optional
7 oz green chilis ; Chopped
INSTRUCTIONS
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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