Instructions: In a pint jar, add dry ingredients, then fill with tomato juice. Put on lid and shake vigorously. Open and add more tomato juice to fill.

Refrigerate at least four hours. Can be used as salsa, picante sauce, enchilada or taco sauce.

The dehydrated onions absorb the water in the tomato juice and make this a thick, spoonable salsa. I use half regular and half no-sodium-added tomato juice to keep the salt level down. For those who prefer a more traditional salsa, chopped hot peppers can be added. For variety, add green onions/chives, chopped bell peppers, celery, or any diced vegetables. Keeps about ten days.

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