| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | servings | ||
INGREDIENTS
| 5 | Roma tomatoes; up to 6 | |
| 3 | Fresh or pickled jalapenos; stems removed, (or more if you like it really spicy), up to 4 | |
| 1/2 | lg | Vidalia onion; quartered |
| 2 | Cloves fresh garlic | |
| 2 | tb | White vinegar; (or cider) |
| 2 | ts | Salt; (more if you like it saltier) |
| 1 | cn | (8 oz) of tomato sauce |
| A sprig or two of cilantro if you like | ||
| Splash of lime juice or lemon juice |
INSTRUCTIONS
Mix all ingredients in a blender and pulse so it's still chunky but not too chunky. Pour into a medium saucepan and heat over medium about 15 minutes. It'll be pretty frothy. You can can this if you like (in a boiling water canner, process for 15 minutes). This also is great mixed with Velveeta mexican cheese, in cubes, that I put in a crockpot. I put in about a cup of salsa and it's like a queso dip that you can use with tortilla chips. Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 12, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”