Friday, October 09, 2009

Secret Salsa Recipe

1 can pickled jalapenos (San Marcos brand)
4 big cans whole peeled tomatoes
1 red onion
1-2 tbs granulated garlic (to taste)
salt and pepper (to taste)

Pour juice from tomatoes in a large pot. In a food processor, pulse tomatoes until desired consistency (I like mine fine). Add to pot. Next, pulse peppers (drained) until desired to consistency (again, I like mine fine), and add to pot. Do the same with the onion. Add garlic, salt, and pepper to taste. Cook for 20 minutes over low heat and refrigerate.

Makes a lot! Recipe can be halved or quartered.

NOTE: Depending on the "heat" of the jalapenos, the amount should be adjusted to your desired spiciness!

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