• 4 small tomatoes – peeled
• 1 onion – coarsely chopped
• 1 garlic clove
• 4 jalapeño chilies – peeled and seeded
• 2 tablespoons of vegetable oil
• ½ teaspoon of salt or to taste

Cut the tomatoes in half and cut out the stems. Place in a food processor or blender with onion and garlic. Blend just until tomatoes are chopped, not pureed.

Add the chilies and blend a few seconds or until they are chopped.

Heat oil in a medium saucepan. Add the chili mixture and salt. Bring to a boil. Simmer uncovered 10 minutes. Makes about 2 cups.

Bring on the chips. Or enjoy over eggs or enchiladas. Enjoy!

A little side tip…  Have you ever bought some salsa from the store and find out it’s not quite as hot as you thought it should have been? This seems to happen mostly with the chunky style. Just pour it in the food processor and take it for a spin. It chops the chillies smaller and mixes them in better. Instant hotter. Try it, you’ll like it.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505