An original recipe by Alejandro Garza

Prep time: 10 min
Yield: 2 quarts
Heat: Medium to High
1. 2 cans of whole tomatoes (15 oz.)
2. 1 can of water (use tomato can)
3. 1 can of yellow El Pato (7oz)
4. 1 or 2 fresh jalapeno either fried, baked, or grilled
5. 1/8 c lime juice
6. a quarter c garlic powder
7. 2 tsp. salt
8. 2 tsp. pepper
9. 1 can of Rotel reg/medium/hot (10oz)
10. 1 onion minced
11. 1 bushel of fresh cilantro chopped
Directions: Chop onions and cilantro, cut stems off of cilantro set aside. In a blender, puree the first 8 ingredients (depending on the size of the blender, you may need to divide) plus the cilantro stems (this is optional but it adds taste) about 20-30 seconds, making sure it's well blended. Then place the puree in a bowl, add Rotel, chopped onions and cilantro and stir. Season with more salt, pepper and garlic to taste.

Photo by Alejandro Garza