Traditionally, this recipe was more trouble. Matt's ancestors used fresh tomatoes and roasted the jalapeno over a fire, but this version is 99% as good, doesn't separate in the bowl, and only takes five minutes! (The picture shows a triple batch being prepared--it freezes well, too.)
Into a blender, pour
* one 14 oz. can of whole, peeled tomatoes
* 1 t. white vinegar
* 1 t. salt
* 4 or 5 cloves of garlic, chopped (or use minced, from a jar, 1 heaping T.)
* dash or two of ground black pepper
* jalapeno slices, to taste. You can use other kinds of peppers, and a little or a lot of jalapeno. You're on own your own here!
* a fistful of fresh cilantro (still good if left out, but better included)
* 1/2 t. liquid mesquite smoke (w. the barbecue sauce, sometimes in specialty stores) (may be omitted also, but adds an exotic, subtle smoky flavor)
* optional squeeze of lime juice. Improves the focus!
Blend briefly, pour and serve.
More recipes, including some of Ana's innovative combinations, are in the column on the right, under the photo of cranberry-apple pie a la mode!
Meet Ana!
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