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Title: Hot And Spicy Salsa Categories: None 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 1/2 lg Vidalia onion; quartered 2 Cloves fresh garlic 2 tb White vinegar; (or cider) 2 ts Salt; (more if you like it -saltier) 1 cn (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 converted by MM_Buster v2.0l. |