Fresh, Quick, Easy, Inviting, Share with Friends to Share the Joy of good food and chilli
Ingredients:
1 lb. or more of garden tomatoes or store bought Roma tomatoes if you are not growing any.
2 - 4 smashed / chopped / minced cloves of garlic, or 1/2 to 1 tsp. garlic powder or minced & dried garlic.
1/3 bunch of Cilantro chopped.
1/3 - 1/2 sliced white, sweet, or red onion.
Ground black pepper to taste, start w/ 1/4 tsp.
1 Tbsp. (min.) ground cumin.
1 -2 Tbsp. lemon juice, (needed to add flavor & uses enzymes to "cook" the ingredients).
1/2 tsp. sugar, (helps to cut the acid)
1/2 Tbsp. dried Ancho chili powder.
Must Have Heat ! Add Dearbol, Piquin or Cayenne Chillies to add more heat, and if you are brave - Nagas!
Directions:
Either chop each component to desired size or toss everything into a food processor except the onion & peppers. Pulse to desired consistency. The intent is to produce small pieces of tasty vegetable matter that blend together without making mush.
Choosing the latter... I hand dice the onion to the size I like and finely chop the jalapenos. Add this to the pulsed mixture & let meld in the refrigerator for at least 12 hours, preferably 24. Serve w/ salt free crackers, or make your own.
I make this all the time when my tomatoes are in season. I use any tomato that's available at the time even Cherry. This can easily be doubled. Easy !