Ingredients
- 2 (14 ounce) cans mexican-style stewed tomatoes, mostly drained
- 1/4 cup fresh cilantro (or more)
- 1/4 of an onion
- 5 slices nacho-style jalapenos
- 5 dashes cumin powder
- 5 dashes chili powder
- salt, to taste
Recipe
- 1 put all ingredients in a blender and chop until fairly smooth.
- 2 store in a jar in the refrigerator for up to two weeks.
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