Salsa (Very Hot Hot Mild) Recipe
- 2 (16 ounce.) cans of stewed tomatoes, with onions, peppers, etc.
- 1 (8 ounce.) can tomato paste
- 3/4 c. jalapeno peppers
- 1 teaspoon cumin
- Chop tomatoes into small chunks.
- Chop peppers as fine as possible.
- Mix with cumin and tomato paste.
- For very warm salsa - use 3/4 c. peppers
- For warm salsa use - 1/2 c. peppers
- For medium salsa use - 1/4 c. peppers
- Keep refrigerated (salsa reaches full strength (warm) if made 24 hrs before using)
tomatoes, tomato paste, jalapeno peppers, cumin
Taken from cookeatshare.com/recipes/salsa-very-hot-hot-mild-3358 (may not work)