Recipe for Salsas

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	can of whole tomatoes, drained a little bit
1/4 tsp	salt
1 can	undrained Rotel brand tomatoes (hot is best)
3 x	-6 pickled peppers or jalapenos
1/2 tsp	cumin
1/2 tsp	oregano
1 tbl	Onion flakes
1 tsp	sugar (+ or - to taste)
	Throw all ingredients in the blender and mix. If it is not quite right, add

Instructions:

Instructions: HINTS:
For a thicker salsa, add tomato paste and then re-season to taste.

This salsa stays good in the fridge for about a week.

The leftover pickled peppers can be kept in a jar in the fridge-they will stay good for several months.

I often pre-measure the dry ingredients in the recipe into small baggies.

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