Cookbook | Ingredients | Recipes

| Mexican cuisine | Tex-Mex cuisine | Vegetarian cuisine

Ingredients

• 2 garlic cloves
• 4 jalapeño chilis, sliced in half, seeded, and veined
• 1 medium onion
• ¼ cup cilantro leaves
• 2 large, or 6 small tomatoes, cored

Procedure

1. Chop the ingredients in order listed.
2. If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes.

Tips, Notes, and Variations

• If you plan to store the sauce in the refrigerator, place in a jar and pour a tablespoon of vegetable oil over the top.