|10¾ ounce||Canned tomato puree|
|1 can||Full of water; (1 1/3 cups)|
|⅓ cup||Chopped Spanish onion|
|¼ cup||Chopped fresh jalapeno peppers; with seeds (3-4 peppers)|
|2 tablespoons||White vinegar|
|¼ teaspoon||(rounded) salt|
|¼ teaspoon||Dried minced onion|
|¼ teaspoon||Dried minced garlic|
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.
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 ⅓ cup (4-5 jalapenos).
Recipe by: Top Secret Recipes
Posted to EAT-LF Digest by "Eileen & Cat" <interzon@...> on Oct 16, 1998, converted by MM_Buster v2.0l.
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