Prep 15 mins
Cook 10 mins
An inexpensive alternative to those jar salsas. It disappears at gatherings and the recipe is always requested. I got this recipe several years ago from a neighbor who has since moved, but I think of her every time I make this. Use more or less jalapeño peppers according to heat level desired. I have deleted the bell pepper and used sweet banana peppers. This recipe can be tweaked according to one's personal taste. More or less onion etc. Enjoy!!
- 1 (14 ounce) candel monte Mexican-style tomatoes
- 1 (8 ounce) can tomato sauce
- 1⁄2 medium onion, chopped
- 1⁄4 cup apple cider vinegar
- 1⁄8 cup sugar
- 1⁄4 teaspoon salt
- 1 medium bell pepper, diced
- 2 jalapeno peppers, seeded and diced
- 1 teaspoon chili powder
- Drain tomatoes and reserve liquid.
- Chop tomatoes into desired size pieces.
- Put tomatoes and reserved liquid into small sauce pan.
- Add all other ingredients.
- Cook over low heat to blend flavors.
- Cool and refrigerate.
- Serve with a good restaurant-style corn chip.
Wow! I think another apt name would be Really Kicky Salsa! This stuff'll bite ya...but in a good way! I used one jalapeno but a very strong chili powder, and a 10 oz can of tomatoes with chiles as that was all I could find. The vinegar in this adds a unique touch. I can see throwing this together for potlucks and parties in the future! Thanks for posting. Made for PAC Spring 2011.