| 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.
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