Recipe(tried): Original Los Banditos Salsa

ORIGINAL LOS BANDITOS SALSA

I was one of the original cooks that opened Los Banditos on Main Street, Green Bay - now known as Los Banditos East. We experimented with several concoctions before settling on the right "recipe" that was used. Today's hot sauce comes in 2 distinct tastes: Cilantro sauce and the Original sauce. I know how to make the original sauce, but not the cilantro sauce.

3 large white onions, peeled, divided use
1 cup water
1 (8-oz.) can tomato sauce
1 tbsp. chile powder
1/4 tsp. cumin
1/4 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. white pepper (or black pepper)
1/4 tsp. cayenne pepper (whole seeds, not powder)
1/4 tsp. salt (more if needed)
1 cup jalapenos, drained
1 (16-oz.) can whole tomatoes, drained

Chop up 2 of the onions to fit into a blender. Combine the 2 onions, water, tomato sauce and spices into the blender and puree at medium speed for 30 seconds or until saucy. Pour mixture into a large glass mixing bowl, and let stand for 15 minutes.

Dice up the remaining onion, jalapenos, and tomatoes into smaller bite size chunks, and fold into the sauce mixture until thoroughly coated. Cover the glass bowl and refrigerate overnight - this steeps the spices into the chunks.

Makes several servings as a salsa dip or as a saute for other Mexican dishes.