2 (14 oz.) cans tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 to 2 blackened jalapeno peppers
Directions: Place all ingredients (except chips) into blender. Mix on high until it becomes a liquid consistency. Pour into decorated jars. ( I use clean spaghetti jars.) This recipe will fill 1 jar. To make blackened jalapeno peppers, purchase a pound of peppers and over a charcoal grill, place them on rack that has been covered with aluminum foil and pierced several times with a fork. Pierce each pepper with a fork before grilling or they will pop off the grill. Grill peppers until they are totally black. Place into baggies and freeze until needed. I add about 1/4 cup each of chopped green pepper and onion. Use 1 or 2 peppers in a recipe, depending on how hot you want the salsa to turn out.