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Jalapeno Salsa Sauce


1 pound fresh firm jalapeno peppers
1 pound onions peeled and chopped
1 pound tomatoes peeled (about 3)
1 teaspoon salt
1/2 cup distilled white vinegar
1 teaspoon garlic salt

Cut stems and remove seeds from peppers, wash and place in pot with onions and tomatoes. Add salt, vinegar and garlic salt and cook about 1 hour, or until onions are soft. Puree in a blender and store in the refrigerator. Makes about 3 pints.

NOTE:
Wear gloves when removing seeds from peppers




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.