Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste

Now are we talking about the mild, Old El Paso-type green chiles
(which are a mild sort of chile poblano), or are we talking about
jalapenos and serranos? It makes a buncha difference. Salsa picante
(which is what we mean when we talk about "salsa" down here) is made
with one or both of the last two. Acting on the presumption that
it's salsa picante that you mean, here's a recipe. One serrano
equals two jalapenos. If you use jalapenos, removing the veins from
the inside will make it less hot.

Place all ingredients in a blender or food processor and blend until
finely chopped. Pour into a saucepan and bring to a boil. Lower heat
and simmer 30 minutes. Cool slightly, pour into a pint jar, and
refrigerate, or process in a boiling water bath 10 minutes (in which
case reduce the cooking time the same amount). This sauce will keep
three to four weeks in the refrigerator. Cooking Texas Style Candy
Wagner Sandra Marquez

FROM: PAT STOCKETT DATE: 08-07-93

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