Recipe by love4culinary
I rescued this salsa recipe by adopting it from the recipezaar account, and plan to nurse it back to health when i get the chance :) I think with a bit of tweaking, this recipe could be really good!
- 1⁄3 cup jalapeno (slices)
- 1 (28 ounce) can whole tomatoes, peeled
- 1 (8 ounce) can tomato sauce
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon cumin powder or 1⁄8 teaspoon whole cumin seed
- 1 teaspoon chili powder
- 1⁄2 teaspoon msg (accent)
- 1 medium onion, finely chopped
- 2 tablespoons salad oil
- 1 (7 ounce) can Old El Paso green chilies, peeled, chopped (chopped! these are not NOT hot)
Directions See How It's Made
- Get out the blender.
- assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
- Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
- That is real slow.
- Best if you got one with a pulse button.
- This is one ya really don't want all over the kitchen.
- You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
- However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
- All you wanna do is get them broken into large pieces and mixed thoroughly.
- No more than fifteen seconds on total.
- This should be about a Quart and a half.
- I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
- It'll keep a week or so in the icebox, most likely won't last that long anyhow.
- Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
- Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.