| Mexican Salsa 2
1 onion, chopped
1 bell pepper, chopped
2 to 3 jalapeno peppers, chopped
3 to 4 garlic cloves, chopped
1 can stewed tomatoes, drained
1 small can of tomato sauce
1 teaspoon of sugar
Salt
Pepper
1/2 cup of cilantro (spice)
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Sauté in butter: onions, bell pepper, jalapeno and garlic until onions become transparent. Set aside. Put stewed tomatoes and tomato sauce in processor or blender. Process until puree. Add onion and red pepper mixture (including butter) to tomato mixture and blend until consistency you want. Stir in 1 teaspoon sugar, salt and pepper to taste. Put back into saucepan and simmer for 30 minutes. The longer it simmers. Right before you take off the heat, put in the cilantro. Serve with chips. Makes 2 to 2 1/2 cups. Back to Mexican recipes |
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