Tomatoes, Jalepenos, Bell Pepper, Garlic
heat 1/2 tablespoon olive oil in large pan on low (2 or 3 setting)
add tomatoes, jalapenos, and bell pepper
let simmer (turning occasionally) for 5-10 minutes
chop 4-6 cloves garlic
add garlic continue simmering until onion and cilantro prepared
chop quarter white onion
chop cilantro leaves (rinse and remove the stems from the cilantro bunch)
Remove pan from burner
Remove the skin, ends (and stems) from the tomatoes, jalapenos, and the bell pepper.
Remove and discard all seeds from the jalapenos.
Slice the tomatoes, jalapenos, and bell pepper.
Increase burner to med-high (6-7)
add all ingredients into the pan and place on burner.
Once the juice is simmering, increase to high to get the sugars in the peppers to become slightly sticky. (really just a minute or two).
Remove from heat, put in blender and pulse chop until thick and mostly smooth.
Let cool and serve or refrigerate.
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