This recipe comes from Cindi Amador, a very good friend of mine who used to work here at the Standard-Examiner. Her “chile” recipe was a contest winner (either first or second place) a couple of years ago… I wouldn’t steer you wrong here. I followed her recipe exactly and it is fabulous, so without further ado, I will pass this along in her own words, with a photo of what I made.
(This recipe will make the bowl full that was in the contest. I think approx. 2 quarts)
6 vine ripened tomatoes
1 lg. can diced tomatoes
2 large or 2 medium sweet onions
2 bunches cilantro
2 T. crushed garlic (I use the kind in the jar)
¼ c. lime juice
2 to 3 T. salt
1 T. sugar
3 T. chili powder
For best flavor; put the tomatoes and onion on the grill to roast until they get that yummy black skin. Then just blend everything together in a food processor.
I use the canned tomatoes for sweetness. Sometimes the tomatoes in the store don’t have the best flavor. You also need the sugar to balance out the acidity. When I’m in a hurry I just use all canned tomatoes and I don’t roast anything. It’s just as tasty!
Try making it once, and then you can adjust it to your liking. Mine never turns out the same every time. I don’t really measure…I just DUMP.