PRO TIP: Make this at least 24 hours before you plan to serve it for best results, the flavors NEED to mingle. If you don’t have 24 it should sit refrigerated for at least a couple hours to get cold.

Ingredients:

• 2 Cans (14 ounce) S&W Mexican Stewed Tomatoes (small cut) Italian Stewed are an acceptable substitute if the Mexican ones are unavailable
• 1/2 Can (14 ounce) San Marzano Tomatoes (Trader Joe’s has the 14 oz size most of the time, sometimes it’s hard to find the smaller cans)
• 1 Small Red Onion roughly chopped
• 1 Yellow Chilies
• 1 Jalapeno Peppers
• 1 Bunch Cilantro (rinsed and drained)
• Several cloves of peeled fresh garlic (measure with your heart)
• Olive Oil (to taste)
• Garlic Salt (to taste)
• Celery Salt (tiny pinch/to taste)
• Kosher Salt (to taste)
• splash fresh lemon juice

Instructions:

• roast chilies/peppers on the stove top until the skins are slightly blackened then add to blender (if you do not like it super spicy cut out most of the seeds, I usually leave about half of the seeds)
• add all the ingredients to your food processor/blender and let it do it’s thing. There is no special order of operations, it’s all going to mix up in the blender.
• Taste frequently until you like it, but remember the flavors do need to mingle.
• Repeat until you reach your desired texture.
  • if the onions or garlic end up being too strong, adding more canned tomatoes (or tomato paste) will help solve the issue.