- 1 14 1⁄2-ounce can diced tomatoes with green chilies
- 1⁄2 jalapeño pepper, seeds and white membrane removed
- 2 leek bulbs, minced
- 1⁄4 cup cilantro, minced
- 1⁄2 cup tomato sauce
- 1⁄2 lime, juiced
Using a blender or food processor, process tomatoes and jalapeño pepper to purée. Place in a glass or ceramic bowl and stir in leeks, cilantro, tomato sauce and lime juice. Makes about 4 cups.