Hot and spicy salsa

Yield: 1 servings

Measure Ingredient
5 \N Roma tomatoes; up to 6
3 \N Fresh or pickled jalapenos; stems removed, (or more if you like it really spicy), up to 4
½ large Vidalia onion; quartered
2 \N Cloves fresh garlic
2 tablespoons White vinegar; (or cider)
2 teaspoons Salt; (more if you like it saltier)
1 can (8 oz) of tomato sauce
\N \N A sprig or two of cilantro if you like
\N \N Splash of lime juice or lemon juice

Mix all ingredients in a blender and pulse so it's still chunky but not too chunky. Pour into a medium saucepan and heat over medium about 15 minutes.

It'll be pretty frothy. You can can this if you like (in a boiling water canner, process for 15 minutes). This also is great mixed with Velveeta mexican cheese, in cubes, that I put in a crockpot. I put in about a cup of salsa and it's like a queso dip that you can use with tortilla chips.

Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jul 12, 1999, converted by MM_Buster v2.0l.

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