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Unformatted text preview: created. The mild and hot versions were added in 1981, and you'll find clones for those at the bottom of the recipe in Tidbits. 1 10.75-ounce can tomato puree 1 can full of water (1 1/3 cups) 1/3 cup chopped Spanish onion 1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers) 2 tablespoons white vinegar rounded 1/4 teaspoon salt 1/4 teaspoon dried minced onion 1/4 teaspoon dried minced garlic 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 thick. 3. When cool, bottle in 16-ounce jar and refrigerate overnight. Makes 2 cups (16 oz.). Tidbits For the mild version of the salsa, reduce the amount of fresh jalapeños to 2 rounded tablespoons (2 to 3 peppers). For the hot variety, increase the amount of jalapeños to 1/3 cup (4 to 5 peppers)....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11