LOCATION: Recipes >> Salsa >> Salsa 55
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
