Name: The Frugal Gourmet's Homemade Salsa
Ingredients: 4 c Ripe tomatoes, cored and chopped; 5 Jalapeno peppers, seeded, cored and chopped; 2 md Yellow onions, peeled and chopped; 1/2 Green bell pepper, seeded and chopped; 1 c Canned tomato sauce; 1 ts Salt; 1 ts Minced or crushed garlic; 2 tb Chopped fresh cilantro (optional); 1 1/2 tb Red wine vinegar; Salsa jalapena (La Victoria brand is best) to taste (if desired)

Surely that man must be in an unhealthy state of soul who can think of all that Jesus suffered, and yet cling to those sins for which that suffering was undergone. It was sin that wove the crown of thorns - it was sin that pierced our Lord’s hands, and feet, and side - it was sin that brought Him to Gethsemane and Calvary, to the cross and to the grave. Cold must our hearts be if we do not hate sin and labor to get rid of it.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

4	c	Ripe tomatoes, cored and chopped
5		Jalapeno peppers, seeded, cored and chopped
2	md	Yellow onions, peeled and chopped
1/2		Green bell pepper, seeded and chopped
1	c	Canned tomato sauce
1	ts	Salt
1	ts	Minced or crushed garlic
2	tb	Chopped fresh cilantro (optional)
1 1/2	tb	Red wine vinegar
		Salsa jalapena (La Victoria brand is best) to taste (if desired)

INSTRUCTIONS

Fresh salsa is surprisingly easy to make and so much better than
supermarket sauce. It will keep several days in the refrigerator.
Do not cook. Simply mix all ingredients well and add salsa jalapena to
taste. Careful, the stuff is HOT!! Store in the refrigerator, covered, in
plastic. Use on salads, on top of fried or scrambled eggs, as a dip, etc.
Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on
Apr 15, 1997

A Message from our Provider:

“Don’t confuse God’s patience with his final response”