Recipe - Cooked Mexican Salsa

4 pound Ripe tomatoes
Peel/seed/chop
4 Cloves garlic minced
2 md Onions chopped
6 Jalapeno chiles
Sliced/w/some seeds
2/3 cup Apple cider vinegar
3 4 tsps
1 pn Cayenne pepper
Salt to taste
2 tablespoon Tomato paste
Oregano

Simmer all of the ingredients, except the jalapeno chiles, together for
about 10 minutes to reduce some of the excess liquid from the tomatoes.
Next add the jalapenos chiles and simmer for another 15 minutes. Use a
large open saute pan to reduce the sauce faster. This salsa will keep in
the fridge for a month. (well covered) Love and home grown tomatoes Louise
King, La Jolla,CA

Recipe By : RUBYdakoda

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip