Title: The Frugal Gourmet's Homemade Salsa
Categories: None
Yield: 1 Servings

4 c Ripe tomatoes, cored and
-chopped
5 Jalapeno peppers, seeded,
-cored and chopped
2 md Yellow onions, peeled and
-chopped
1/2 Green bell pepper, seeded
-and chopped
1 c Canned tomato sauce
1 ts Salt
1 ts Minced or crushed garlic
2 tb Chopped fresh cilantro
-(optional)
1 1/2 tb Red wine vinegar
Salsa jalapena (La Victoria
-brand is best) to taste (if
-desired)

Fresh salsa is surprisingly easy to make and so much better than
supermarket sauce. It will keep several days in the refrigerator.

Do not cook. Simply mix all ingredients well and add salsa jalapena to
taste. Careful, the stuff is HOT!! Store in the refrigerator, covered, in
plastic. Use on salads, on top of fried or scrambled eggs, as a dip, etc.
Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle on
Apr 15, 1997