Monday, December 04, 2006

Salsa Ranchera

2 tb Oil
2 Tomatoes, peeled and seeded
1 ts Salt
2 ts Freshly ground black pepper
1 Pinch of sugar
12 oz Can of jalapenos
1 tb Vinegar
Rinse and chop the jalapenos. Heat oil in skillet. Add tomatoes and cook down to thick puree. Season and remove from heat. Add chiles and vinegar, mix well. Makes 1 1/2 cups.


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