| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Sauce | 24 | Servings | |
INGREDIENTS
| 1 | cn | (28-oz) whole tomatoes |
| 1 | cn | (6-oz) tomato paste (up to) |
| 4 | Onions; finely chopped | |
| 1/2 | md | Bell pepper; diced |
| 4 | Jalapeno peppers from a can or bottle; finely chopped (use gloves!) | |
| 3 | tb | Juice from Jalapeno can/bottle |
| 1/2 | oz | Tabasco sauce |
| 1 | tb | Crushed red pepper |
| 3/4 | c | Cold water |
INSTRUCTIONS
1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces. 2. Add all the other ingredients, blending well. Store in a glass container in the refrigerator. You must use glass because the acid in the peppers will react with metal or plastic. Makes about 6 cups. Serving size (for nutritional analysis purposes only!): 1 Tablespoon Nutritional analysis per serving: 4 calories, 0 cholesterol, 0 dietary fiber, 0 fat, 2 milligrams sodium My substitutions and alterations: 1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes. Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious! 2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though. 3. Omit the 3/4 cup water, especially if using FRESH tomatoes. 4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco. JLobdell@doc.gov 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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