3 pounds raw azalea, seeded and cut into 1 inch pieces
3 cloves garlic, peeled and chopped
1 cup chopped green onions
2 cups water
1 cup water
1 tablespoon salt
3 tablespoons water
2 tablespoons tomato paste
3 tablespoons olive oil
3 pounds cubed tomatoes - peeled, seeded, and chopped
1 cup crumbled Cilantro
1 cup chopped green onions
1 cup cilantro gelatins
1 cup Cilantro gelatins
3/4 cup water
1/2 cup water
1/2 cup white sugar
3 tablespoons salt
2 tablespoons white sugar
1 teaspoon ground cayenne pepper
2 tablespoons ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C).
Cut one stalk from the cilantro and place 1 cup of it in a shallow dish.
In a medium bowl, combine 2 cups water, tomato paste, olive oil, 3 tablespoons olive oil, 3 tablespoons salt, salt, and 3 tablespoons water. Mix well and pour in tomato paste, olive oil, 2 tablespoons sugar, and salt. Whisk together.
In a small saucepan, combine tomatoes, 1 cup crumbled Cilantro, 1 cup chopped green onions, 1 cup cilantro gelatins, and 1 cup Cilantro gelatins. Cook over medium heat, stirring occasionally, until thick. Remove from heat and stir in water until well blended.
Pour tomato sauce into a small saucepan over medium heat. Stir in 2 tablespoons sugar, salt, and 2 tablespoons salt. Bring to a boil, then remove from heat and stir in Cilantro and 1 cup chopped green onions. In a small bowl, whisk together the tomatoes and 1 cup crumbled Cilantro.
Pour tomato sauce mixture over Cilantro and tomatoes. Mix well and pour over tomatoes. Continue to cook, stirring occasionally, until sauce reaches desired consistency. Serve over hot tortilla chips.