115 ounce canstewed tomatoes,any flavor will do, I usually select one with Mexican spices or just plain. Try to avoid the “Italian” versions.
14 ounce cancan diced green chilies
1bunchgreen onions, roughly diced Use all the white part and about 2 inches of the green, the rest of the green portion you can save for scallions for another dish
1clovegarlic, roughly diced
1smalljalapeño, diced (see note below on jalapeños)
1cupcilantro, roughly chopped Lots and lots of cilantro is one of the keys to this recipe so don’t be shy with it
Salt and pepperto taste
Add all ingredients into the blender. Pulse just a couple of times. Be very careful not to purée (I didn’t say this was a soup).
Pour into your preferred dish and serve with your favorite chips.
Nobody will ever know how simple it is. And you can keep the canned tomato thing a secret.
Not all jalapeños are created equal! If you don’t like it spicy add half the jalapeño, then give it a taste, and add more later to achieve your desired level of heat. You can also remove the seeds and ribs if you're not a fan of heat. This should eliminate most the heat of the jalapeño.Also, I like to pre-chop the onion, garlic, and jalapeño just to get them started. It makes for less time in the blender. Like I said, it’s not a purée. I still like to see some small chunks. So the pre-chopping makes for less time spent in the blender.