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3 cans (28 oz. each) stewed tomatoes, drained
1 can (15 oz.) tomato sauce
3 med. fresh tomatoes, diced
3 bunches green onions, chopped
1 tbsp. canned and chopped jalapenos
5-6 whole garlic cloves
1/2 teaspoon each onion and garlic powder
1 bunch fresh cilantro, chopped
1 can (7 oz.) diced green chiles
1 tsp. sugar (optional)
a few drops of olive oil and/or 1/2 teaspoon butter

Place green onions and cilantro into a blender bowl; cover with cold water half way to the top of container and pulse until the vegetables are coarsely chopped. Remove to a colander or place between paper towels to dry. In the same blender bowl, repeat this process with the onions until they are coarsely chopped; do not overprocess. Pat dry with paper towels and place chopped onions in a skillet with a few drops of olive oil and sauté until translucent. Transfer to a large bowl. In the same skillet (no need to wash) add a few more drops of olive oil and a small pat of butter and sauté the peeled whole garlic cloves over medium heat, turning and watching carefully so as to toast them to a light brown color. Make sure they do not brown or burn or the flavor will become bitter. Place the toasted garlic and the oil the blender and process briefly. Add mixture to the large bowl along with remaining ingredients. Stir to combine well.

May be stored in glass jars in the refrigerator for up to a week.

Makes about 6 cups.

Submitted by: CM
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