Salsa Picanteethnic, salsa, sauces 2.00 cup tomatoes; very ripe 0.50 cup hot peppers; diced 1.00 large onion; minced 2.00 garlic cloves; crushed 2.00 tablespoon salad oil 2.00 tablespoon vinegar; to 4 tb. 1.00 teaspoon salt; to 2 ts. Cut tomatoes into quarters, and put through food mill or blender with other ingredients. Sauce may be simmered for 15 minutes, if desired. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman. |
