INGREDIENTS
2 1/2
to 3 pounds of raw tomatoes , skinned, chopped & juices reserved
2 10 ounce cans
of Rotel tomatoes
1/4
of a Vidalia onion
1
to 3 fresh jalapeno peppers
1
large clove of garlic
1/2
salt
2 tsp
sugar
cumin
1/4 cup
fresh lime juice
1/4 cup
well packed cilantro