Recipe by Sue Lau
Save a lot of money making salsa at home rather than buying it by the bottle in the stores! This salsa freezes well.
Top Review by julia1216
I followed the recipe - with a few changes. I used fresh tomatoes, peppers and onion from our garden. I used 28 oz of fresh tomatoes I pureed in my processor, 1 onion and 1 jalapeño and 1 serano - also pureed in processor. I reduced the amount of water to 12 oz. I also chopped one addtional onion and one green pepper to make it a little chunky. I cooked for 1 hour. The outcome was more spicy than I like (from serano) but my hubby likes it. Great consistnecy!
- 1 (28 ounce) can tomato sauce
- 28 ounces water
- 1 medium yellow onion, minced
- 2 fresh jalapeno peppers, with seeds,minced
- 1⁄4 cup white vinegar
- 1 teaspoon salt
- 1 tablespoon dried onion flakes
- 1⁄2 teaspoon garlic powder