Recipe for Cooked Mexican Salsa

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 lb	Ripe tomatoes --
	Peel/seed/chop
4 x	Cloves garlic -- minced
2 med	Onions -- chopped
6 x	Jalapeno chiles --
	Sliced/w/some seeds
2/3 cup	Apple cider vinegar
3 x	4 tsps
1 pch	Cayenne pepper
	Salt -- to taste
2 tbl	Tomato paste

Instructions:

Instructions: 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

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