(Submitted by Randy Cain and Angie Hester)
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SALSA (Submitted by Randy Cain and Angie Hester) |
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1/3 C. oil. 1/3 C. white vinegar 1/4 C. accent 1/4 C. salt 1/4 C. chopped garlic Put ingredients in pan and heat to almost a boil (do not boil). Set aside to cool. Chop the following in a blender and add to gallon jar: 2 large onions 6-9 jalapeno peppers (to taste) 7 1 lb. cans of whole tomatoes (can be pureed so that you don't need to use a blender). Pour into cooled mixture and stir with a wooden spoon. Keeps in refrigerator for 60 days. |