1 (16 oz.) can whole peeled tomatoes
1-2 sm. jalapeno chilies
3/4 oz. (1 c.) cilantro
1 tsp. olive oil
1 c. water
1 tbsp. granulated garlic
1 1/2 tsp. ground oregano
1-2 tsp. ground cumin
1 tsp. white pepper
1-2 tsp. salt
1 1/2 tbsp. red wine vinegar
1/2 c. finely chopped green peppers
1/2 c. finely chopped onion
1/2 c. canned tomato puree or 1 (8 oz.) can tomato sauce

Combine jalapeno chilies, cilantro, oil and water in blender and blend until well chopped. Add garlic, oregano, cumin, white pepper and salt to blender and mix on low speed. Pour into large container.

Break up tomatoes with fingers or spoon. Don't over chop. Add to pureed chili mixture along with tomato puree, vinegar, onion and green pepper. Mix well. Makes 4 1/2 cups.