Salsa

Ingredients

2 (14.5 ounce) cans stewed tomatoes (Hunt's); Drained

1 yellow onion, chopped (not too fine)

6 fresh tomatoes (tomatoes on the vine are usually the perfect size)

5 tomatillos

2 teaspoons minced garlic

3 tablespoons chopped fresh cilantro

1/4 cup canned sliced green chiles

1 lime, juiced

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon apple cider vinegar

1 teaspoon sugar

1 teaspoon cayenne powder

Cooking Directions

Reserve 2 tomatoes and 1/4 of the onion and dice them finely.

Optional, quarter the tomatoes, tomatillos, and onion, toss them in a little bit of olive oil, and roast them with the garlic cloves for 30 minutes at 350 degrees.

Place everything into a food processor and blend until desired consistency.

Add the reserved tomatoes and onions.

Refrigerate for 30 minutes and serve with chips.