Submitted by: Kim Jensen
1 28 oz. can whole tomatoes, mashed or cut up (or you can use an equal amount of fresh toamtoes and it will be more like a fresh-mex salsa)
1/2 med. onion, cut into quarters
2 cloves garlic
2 jalapenos (blanched 5 min.)
1/3 of bunch of cilantro, cut in thirds
Put tomatoes in first, then onions, garlic, jalapenos, and cilantro.
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