| Mexican Salsa 1
4 jalapeno peppers
1 large can of whole tomatoes, drained
3 tablespoons of white vinegar
1 tablespoon of sugar
1-2 tablespoons of tomato paste
1 large onion
1 medium can of stewed tomatoes, drained
1 grated carrot |
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Slice the peppers and puree with vinegar in blender. Add the onions to blender and puree. Pour the mixture into saucepan. Simmer 1/2 hour with stewed tomatoes and carrots. Add tomato paste, if needed to thicken. Chill.
*If you want it chunky, don't puree all of the onion, just add it to the pot to cook for 30 minutes. Back to Mexican recipes |
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