Ingredients
1 medium onion, peeled and quartered
1 clove of garlic peeled and halved
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 cup cilantro (some stems are okay, but mostly leaves)
1/4 to 1/2 or more pickled jalapeƱos (you can add a little of the pickling liquid if you want)
2 tablespoons lemon or lime juice
1 28-ounce can of crushed tomatoes (Hunt's are good)
Salt to taste
Directions
Add the ingredients in the order listed above to a blender. Blend until pretty smooth but not liquifed. Sample and salt to taste stirring in the salt. Transfer to containers and refrigerate. Stays good for a little over a week. Makes 3 1/2 to 4 cups.