Ingredients
- 1 (28 ounce) can crushed tomatoes
- 10 slices pickled jalapeno peppers with juice, or to taste
- 10 cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Directions
Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.
