Jalapeno/salsa sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh firm jalapeno peppers |
| 1 | pounds | Onions peeled and chopped |
| 1 | pounds | Tomatoes peeled (about 3) |
| 1 | teaspoon | Salt |
| ½ | cup | Distilled white vinegar |
| 1 | teaspoon | Garlic salt |
Directions
Cut stems and remove seeds from peppers, wash and place in pot with onions and tomatoes. Add salt, vinegar and garlic salt and cook about 1 hour, or until onions are soft. Puree in a blender and store in the refrigerator. Makes about 3 pints. NOTE: Wear gloves when removing seeds from peppers.
Submitted By FRED TOWNER On 01-28-95
Related recipes
- Fiery jalapeno sauce
- Grilled jalapeno salsa
- Jalapeno and tomato salsa
- Jalapeno con queso sauce
- Jalapeno cream sauce
- Jalapeno dippin' sauce
- Jalapeno garlic sauce
- Jalapeno lime sauce
- Jalapeno pesto sauce
- Jalapeno relish
- Jalapeno salsa
- Jalapeno salsa (cooked)
- Jalapeno salsa ( cooked )
- Jalapeno salsa (cooked)
- Jalapeno sauce
- Jalapeno taco sauce
- Jalapeno tartar sauce
- Jalapeno vinegar sauce
- Roasted jalapeno salsa
- Smooth jalapeno salsa