2 large tomatoes 1 teaspoon cayenne pepper 1/2 cup onion salt to taste 6 green chilies 1 teaspoon cinnamon 1 clove garlic 6 sprigs cilantro, optional
Peel the tomatoes. Roast and peel the chilies; remove the stems and seeds, or you can use canned green chilies.
Grind the tomatoes, chilies, garlic and onion together until fine. Add the vinegar and spices. Store in a covered jar in the refrigerator.