Cooked mexican salsa

Yield: 1 Servings

Measure Ingredient
4 pounds Ripe tomatoes --
\N \N Peel/seed/chop
4 \N Cloves garlic -- minced
2 mediums Onions -- chopped
6 \N Jalapeno chiles --
\N \N Sliced/w/some seeds
⅔ cup Apple cider vinegar
3 \N 4 tsps
1 pinch Cayenne pepper
\N \N Salt -- to taste
2 tablespoons Tomato paste
\N \N Oregano

Simmer all of the ingredients, except the jalapeno chiles, together for about 10 minutes to reduce some of the excess liquid from the tomatoes.

Next add the jalapenos chiles and simmer for another 15 minutes. Use a large open saute pan to reduce the sauce faster. This salsa will keep in the fridge for a month. (well covered) Love and home grown tomatoes Louise King, La Jolla,CA

Recipe By : RUBYdakoda

From: Date: File

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