SALSA DEL NORTE
1 1/2 POUNDS WHOLE SMALL TOMATOES, PREFERABLY ROMA OR ITALIAN PLUM UNPEELED
1/2 MEDIUM ONION, CHUNKED
1/4 CUP CHOPPED FRESH CILANTRO
2 TO 3 FRESH JALAPENOS OR CANNED CHIPOTLES IN ADOBO SAUCE
2 GARLIC CLOVES
1 1/2 TEASPOONES SALT
2 TO 3 TABLESPOONS VINEGAR, PREFERABLY CIDER OR CANE
PINCH OF SUGAR
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