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Print this Recipe    Salsa 55

Jalapeno/Salsa Sauce

1 pound fresh firm jalapeno peppers
1 pound onions peeled and chopped
1 pound tomatoes peeled (about 3)
1 teaspoon salt
1/2 cup distilled white vinegar
1 teaspoon garlic salt

Cut stems and remove seeds from peppers, wash and place in pot with
onions and tomatoes. Add salt, vinegar and garlic salt and cook
about 1 hour, or until onions are soft. Puree in a blender and
store in the refrigerator. Makes about 3 pints.

NOTE: Wear gloves when removing seeds from peppers.

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