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: turn oven onto broil. place tomatoes and tomatillos cut side down on a baking sheet (line it with heavy duty foil of you wish) and broil tomatoes and tomatillos to blistered and black. remove from oven and set in a coliander to drain. roast jalapenos and yellow pepper the same way. remove and set aside to cool to touch. peel the skins off of the tomatoes, tomatillos and peppers and chop. place in a large glass or plastic bowl. mash the roasted garlic well and with the remaining ingredients add to the bowl and toss well. let stand for 30 minutes.