Recipe for Fastest Salsa in the West 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 lb Ripe, red tomatoes, washed and halved
3 x To 6 jalapeno peppers, stemmed and seeded
4 x Cloves garlic, minced through a garlic press
1/2 cup White onion, minced
2 tbl Ground chili powder (New Mexican, if possible)
1/4 tsp Ground cumin
Instructions:
Instructions: (Makes about 1-1/2 quarts) Garlic salt or salt to taste

Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan.

In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off.

Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze.

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