Categories: not tried
Ingredients
- 1 10.75-ounce can tomato puree
- 1 1/3 cups water
- 1/3 cup Spanish onion, chopped
- 1/4 cup jalapeño peppers, chopped fresh (3 to 4 peppers)
- 2 Tbsp white vinegar
- 1/4 tsp salt
- 1/4 tsp minced onion
- 1/4 tsp minced garlic
Directions
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Combine all ingredients in a saucepan over medium high heat.
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Bring to a boil, reduce heat, and simmer for 30 minutes or until
- thick.
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When cool, bottle in 16-ounce jar and refrigerate overnight.
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Makes 2 cups (16 oz.).
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For the mild version of the salsa, reduce the amount of freshjalapeños to 2 rounded tablespoons (2 to 3 peppers).
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For the hot variety, increase the amount of jalapeños to 1/3 cup (4 to 5 peppers).