From the recipe author: "This recipe is a combination of one from my daughter and one from my grandmother that is at least 50 years old."  

Ingredients

Notes

From recipe author: "I drain off some of the juice from the Rotel and the tomatoes into a 2-quart container. It helps everything fit into the blender. I put the spices, cilantro, onion, and garlic in the middle of the blender between the 2 cans of tomatoes. Make sure there is no water in the pitcher or the blender, otherwise it will spoil quicker. You can use small cans of Rotel and tomatoes—just cut recipe ingredients by 1/3. This is a spicy recipe. Cut back on the jalapeños, cayenne, and red pepper if you are sensitive to spice."

Directions

Throw all ingredients in blender. Blend on high speed until you are happy with the consistency. Start by blending for about 15 seconds and then check the consistency.

Serving Suggestions

Serve with chips, enchiladas, burritos, or taco salad.

Yields

2 quarts

Thanks To

Patricia Simmons, Savory Spice customer

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Savory Spice Shop Ingredients
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Sea Salt, Mayan 2 oz bag $2.35
Onion, White, Dehydrated: Granulated 1 oz bag $1.50
Garlic, Dehydrated: Powder 1 oz bag $1.65
Chile, Cayenne, Ground 1 oz bag $2.00
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.95
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