Mi Casa Tortilla Factory

4 (10 oz.) cans diced tomatoes with green chile peppers, drained 12 fresh jalapeno peppers, seeded 1 onion, cut into chunks 1 (4 oz.) can chopped green chile peppers, drained 1 sprig fresh cilantro, chopped garlic powder to taste salt to taste in food processor, combine diced tomatoes with chilies, jalapenos and onion; process to desired texture. transfer to a bowl and stir in can of green chilies, cilantro, garlic powder and salt.

this is great on eggs, as a marinade, or as a dip. 1 lb. tomatillos, husked and rinsed 1 clove fresh garlic 1/4/ medium onion 14 jalapeno chile, with seeds 1 tsp. kosher salt 4 sprigs fresh cilantro fresh black pepper to taste put the tomatillos in a medium saucepan with water to cover. bring to a boil and cook until tender, about 7 minutes. drain. puree the garlic, onion, jalapeno, salt and pepper in a blender until smooth. add the tomatillos and cilantro sprigs and puree until smooth. yield: about 3 cups

12 oz. thin spaghetti 12 cup chopped onions 8 oz. tomato sauce 4 oz. water 3 tbsp. olive oil garlic salt salt white pepper to taste shredded goat cheese saute spaghetti & chopped onion in olive oil until spaghetti browns, then add tomato sauce and water, let simmer 15 minutes until noodles are soft, then add seasoning to taste. sprinkle with shredded goat cheese & let melt. serve as a side dish.