| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 8 | c | Boiling water |
| 2 | tb | Oil |
| 2 | Onions; chopped | |
| 8 | Cloves garlic; minced | |
| 2 | cn | (32-oz) whole peeled tomatoes |
| 4 | Jalapeno peppers; chopped | |
| 2 | Hot dried chiles | |
| 2 | c | White vinegar |
| 2 | ts | Ground cumin |
| 1 | tb | Sugar |
| 1 | ts | Salt |
INSTRUCTIONS
Jon Mason <jmason@sequoia.com> ****VERY IMPORTANT**** BE SURE TO USE NONALUMINUM PAN!!! Soak dried chiles in hot water in nonaluminum bowl for 1 hour. Scrape chiles to remove meat and seeds. Discard tough outer skins. Saute onions in hot oil until soft. Add garlic, chiles, Jalapenos, vinegar, cumin, sugar, and salt. Chop and add tomatoes with liquid. Cover and simmer over low heat to desired consistency...approximately 4 hours. Notes: Ok, time for me to come out of woodwork. I made this salsa over the weekend, and it has been getting lots of praise. I cannot take credit for it though. The recipe was passed on to me about 2 years ago, and just tried this past weekend. I don't remember if this was from a book or not, so I shall credit it to the person who introduced it to me, Bud Brown. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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