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.