Ninfa’s Red Hot Sauce
1/2 large yellow onion, chopped
1 head garlic (about 6 cloves)
4 fresh jalapenos
2 oz (by weight) fresh Cilantro, chopped (you will find this with the parsley in your produce section)
While tomatoes and jalapenos are roasting, sauté the onion in hot oil (vegetable, olive or lard) until transparent and let cool.
After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for about 15 seconds, taking care not to over blend or the mixture will be too watery. You may have to do this in several batches if you don’t have a commercial sized blender. You can also vary the amount of jalapenos or garlic to your taste.