Yield: 1 servings
|5||Roma tomatoes; up to 6|
|3||Fresh or pickled jalapenos; stems removed, (or more if you like it really spicy), up to 4|
|½ large||Vidalia onion; quartered|
|2||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|
|A sprig or two of cilantro if you like|
|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.