Picante Sauce

• 2 tbsp white vinegar
• 1/4 tsp dried minced onion
• 1/4 tsp dried minced garlic
• 1/4 tsp salt
• 1/3 cup chopped onion (I use Spanish or Valdelia)
• 1/4 cup chopped fresh jalapeno peppers (3 to 4 peppers)
• 1 (10 3/4 ounce) can tomato puree
• 1 can full of water (1 1/3 cups)

1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil.
3. Reduce heat.
4. Simmer for 30 minutes or until thick.
5. When cool, bottle in a 16 ounce jar and refrigerate.
6. *This recipe makes 2 cups (16 ounces).
7. *
8. **For a mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2 or 3 peppers).
9. **
10. ***For the hot version, increase the amount of jalapenos to 1/3 cup (4 to 5 peppers).
11. ***

white vinegar, onion, garlic, salt, onion, peppers, tomato puree, full of water

Taken from cookpad.com/us/recipes/359738-picante-sauce (may not work)