Yields about 1-1/2 quarts
10 ounces red and/or green jalapeno chiles (10-16) * -- stems removed
Put the chiles, cherry tomatoes, onion and garlic into a food processor and process until finely chopped. Transfer mixture to a Dutch oven or large saucepan.
Add tomatoes with their juice, tomato sauce, lime juice, honey, vinegar, cumin, salt and oregano. Mix well and place over very kow heat. Allow mixture to come to a simmer, and simmer about 12-15 minutes, stirring occasionally. Stir in cilantro leaves and simmer another 5 minutes. Taste and adjust seasonings as desired.m
Allow mixture to cool slightly and then store in either sterilized jars or sealable containers. Store in refrigerator up to 5 days or in the freezer up to 3 months.
Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved