Categories: not tried

Ingredients

• 1 10.75-ounce can tomato puree
• 1 1/3 cups water
• 1/3 cup Spanish onion, chopped
• 1/4 cup jalapeño peppers, chopped fresh (3 to 4 peppers)
• 2 Tbsp white vinegar
• 1/4 tsp salt
• 1/4 tsp minced onion
• 1/4 tsp minced garlic

Directions

1. Combine all ingredients in a saucepan over medium high heat.

2. Bring to a boil, reduce heat, and simmer for 30 minutes or until

3. thick.

4. When cool, bottle in 16-ounce jar and refrigerate overnight.

5. Makes 2 cups (16 oz.).

6. For the mild version of the salsa, reduce the amount of freshjalapeños to 2 rounded tablespoons (2 to 3 peppers).

7. For the hot variety, increase the amount of jalapeños to 1/3 cup (4 to 5 peppers).

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