| 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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