This salsa is named after my husband because he helped "perfect" the recipe. He likes his salsa hot, hence the 3 jalapenos. Also, there is no cilantro in it because he's not a fan of the stuff. Use can use fewer jalapenos if you want less heat and throw in a little cilantro if desired. Even with canned tomatoes, this salsa tastes super fresh...nothing like the jarred stuff.
3 jalapeno peppers
3 garlic cloves, finely chopped
1/2 onion, chopped
1 TBSP sugar
1 tsp salt
1/4 tsp ground cumin
1 (10oz) can diced tomatoes with green chilies
1 (10.5oz) can whole peeled tomatoes
2 tomatoes, chopped
Preheat oven to 400 degrees. Place jalapenos on a medium baking sheet. Bake in the preheated oven for 15 minutes, or until roasted. Remove from heat and chop off stems. Place jalapenos, garlic, onion, sugar, salt, cumin, and diced tomatoes in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes and chopped fresh tomato. Chop using the pulse setting to attain desired consistency. For a chunkier salsa, drain liquid. Transfer to a bowl. Cover and chill in refrigerator until serving.
Makes about 4 cups.