Ingredients
1
can (28 oz) crushed tomatoes, undrained
1
medium red onion, cut into quarters
1
to 2 jalapeño chiles, cut in half
2
cloves garlic
1
sprig fresh cilantro
1
cup cider vinegar
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
In blender, place all ingredients. Cover; blend with on-and-off pulses until sauce is desired consistency.
Store sauce tightly covered in jars or resealable containers in refrigerator until ready to use.
