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Hot and spicy salsa
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    Hot and spicy salsa

  • 5 Roma tomatoes -- (5 to 6)
  • 3 fresh or pickled jalapenos, stems removed -- (3 to 4) (or more if you like it really spicy)
  • 1/2 lg. Vidalia onion, quartered
  • 2 cloves fresh garlic
  • 2 Tbs white vinegar (or cider)
  • 2 tsp salt (more if you like it saltier)
  • 1 8 oz. can 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.

    You can use any kind of chiles you want, but we use jalapenos or banana peppers, but my husband will slip in a couple of red chiles when I'm not looking (but we have so many of those that just 2 in the salsa doesn't use them all up).

    From: Vikki, vikbill@gibralter.net
    Posted By: Vikki, Via: Chile Head Mailing List
    Post Date: Tue, 13 Jul 1999

    *BACK TO SALSA*







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