Moody Meow

this is an “ish” recipe. But this is kind of a guesstimate.

• 10 roma or plum tomatoes
• 5 regular tomatoes (vine ripened ones —- I don’t know the names, I just use the pretty ones)
• 1 regular yellow onion
• 8 cloves of garlic-ish (I usually use a full head because I love garlic)
• 10 jalapenos — try to get a few red ones…it helps the color. I usually go half and half — de-rib and seed them if you don’t want it as spicy
• 1 tlbs apple cider vinegar
• salt to taste

Put the oven to broil.

Clean the veggies. Put the jalapenos and maters on a broiling pan and put it in the oven on the 2nd highest rack setting. You are going to roast those bad boys until they are soft and have some black on them. I honestly can’t tell you the time. I cook them my touch rather than time.

When everything is roasty and toasty, pull it out of the oven, and put them to the side to cool.

Set the oven to 400 - slice the onion thick, and unravel all the layers into a glass baking pan. Also put in the garlic cloves, which are NOT cut. Bake until the garlic is soft and the onions start to get transluscent. They will get a little golden, which is good, it adds sweetness.

After everything cools, bust out your food processor.  Blend the onions and garlic and peppers until you get a good consistancy. I like mine kind of thick, so it blends into a paste. Put that aside.

In the food processor, put the meat of the tomatoes — not the seeds and the core. I put in the meat and the skin. I like the charred flavor myself. Blend until you like the consistency.  Now here is the pain in the ass part. I like the juice, but the tomato seeds gross me out, so I press the seedy mess through cheesecloth, and add that liquid to the tomoatoes. This takes a long time and it always hurts my hands, but it is well worth it.

Mix everything in a bowl- tomatoes, garlic/onion/pepper mess, tomato juice, and the apple cider vinegar. Then add salt to taste.

Enjoy!