8 medium size tomatoes, divided
24 jalapeno peppers (black strip)
3 tbsp. minced garlic
1/8 cup cilantro
salt, to taste
1 (10 oz.) can Rotel diced tomatoes w/ chilies

Take 3 tomatoes, place on a greased cookie sheet and bake at 350°F for 20 minutes or until blackened.

Take 24 jalapeno peppers cutting the stems off and place in a Ziploc style gallon size bag. Place bag in microwave for 15 minutes or until peppers become soft.

Take 5 remaining tomatoes and place in gallon Ziploc style bag. Place bag in microwave for 7 minutes, or until very soft.

In a food processor using the "S" blade, place the tomatoes from the oven in the processors bowl filling the remainder of the food processor with tomatoes from the microwave (this can be done in two batches). Process tomatoes on pulse to get a nice chunky salsa or you may choose a smooth salsa which you would process to a soup texture.

Place these tomatoes in a large mixing bowl.

Next take your jalapeno peppers from the microwave and place in the food processor, add in your cilantro and entire can of Rotel (Rotel adds preservative to holding the salsa up to a week). Process the the three items to a chunky texture or to the soup texture.

Place pepper mixture into your tomato bowl and stirring to combine peppers and tomatoes.

Add salt (normally about a 1/2 teaspoon or salt to taste).

Enjoy!

Submitted by: Vanguard Resources Chef