Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan over medium heat, warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes. let cool slightly, then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month. serving size = 2 tablespoons.

Target recipe: on a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions. keep turning until all sides are blackened. chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft. remove tomatoes, jalapenos, onions and tomatillos when black and let cool. remove garlic when soft. in a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed) jalapenos, onions and tomatillos. squeeze the roasted garlic into the processor. puree until smooth. add salt, chiplote peppers and cumin. puree again. serve cold.