Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10¾ ounce | Canned tomato puree |
| 1 can | Full of water; (1 1/3 cups) |
| ⅓ cup | Chopped Spanish onion |
| ¼ cup | Chopped fresh jalapeno peppers; with seeds (3-4 peppers) |
| 2 tablespoons | White vinegar |
| ¼ teaspoon | (rounded) salt |
| ¼ teaspoon | Dried minced onion |
| ¼ teaspoon | Dried minced garlic |
1. Combine all ingredients in a saucepan over medium/high heat. 2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick. 3. When cool, bottle in 16-ounce jar and refrigerate overnight.
()
Makes 2 cups (16 oz.).
Tidbits For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2-3 jalapenos). For the hot variety, increase the amount of jalapenos to ⅓ cup (4-5 jalapenos).
Recipe by: Top Secret Recipes
Posted to EAT-LF Digest by "Eileen & Cat" <interzon@...> on Oct 16, 1998, converted by MM_Buster v2.0l.