Recipe for Jalapeno/Salsa Sauce


1 lb fresh firm jalapeno peppers
1 lb onions peeled and chopped
1 lb 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.

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