| 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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