Ingredients
• 2 cans stewed tomatoes
• ½ bunch cilantro
• 2 cloves garlic or canned
• juice of 1 lime or 1 tsp white vinegar
• salt, to taste (2 tsp. or more, don’t over salt)
• 1 jalapeno (leave seeds for more heat or use 1 habanero
Directions
Combine all ingredients in a blender and pulse until desired consistency.
Recipe courtesy of Sara Menard Huber, a senior food scientist at Brakebush Brothers, and was printed in the October|November 2021 Rural Route.
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