| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Copycats, Sauces | 1 | servings |
INGREDIENTS
| 10 3/4 | oz | Canned tomato puree |
| 1 | cn | Full of water; (1 1/3 cups) |
| 1/3 | c | Chopped Spanish onion |
| 1/4 | c | Chopped fresh jalapeno peppers; with seeds (3-4 peppers) |
| 2 | tb | White vinegar |
| 1/4 | ts | (rounded) salt |
| 1/4 | ts | Dried minced onion |
| 1/4 | ts | Dried minced garlic |
INSTRUCTIONS
1. Combine all ingredients in a saucepan over medium/high heat. 2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick. 3. When cool, bottle in 16-ounce jar and refrigerate overnight. (http://www.topsecretrecipes.com) Makes 2 cups (16 oz.). Tidbits For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2-3 jalapenos). For the hot variety, increase the amount of jalapenos to 1/3 cup (4-5 jalapenos). Recipe by: Top Secret Recipes Posted to EAT-LF Digest by "Eileen & Cat" <interzon@gte.net> on Oct 16, 1998, converted by MM_Buster v2.0l.
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