2 kg tomatoes 14 jalap. peppers or equivalent 1 'head' garlic 2 middle sized onions 1/4 cup of apple vinegar 5 tsp salt 2 bay leaves 1 pinch of cumin 1 bundle of silantro olive oilFry cut peppers and onions in oil until dark brown. Add chopped tomatoes, bay leaves, pressed garlic, cut silantro and spices. (Alternatively use food processor but tomato should not be mashed but in small pieces. Therefore add them as last item into processor)
Should be cooked in wide open pot to reduce the volume. One should prepare not too large volumes to avoid overcooking. Several minutes only is ideal.