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Salsa Picante
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Serves/Makes: 2 cups

  • 1 lb (.5 kg). small tomatoes, peeled
  • 1 onion, coarsely chopped
  • 1 garlic clove
  • 4 jalapeno chiles, peeled and seeded
  • 2 Tbsp (30 ml). vegetable oil
  • 1/2 tsp (2 ml). salt
  • Cut the tomatoes in half and cut out the stems.
  • Place in a blender or food processor with the onion and garlic.
  • Blend just until tomatoes are chopped but not pureed.
  • Add the chiles. Blend a few seconds or until chopped.
  • Heat the oil in a medium saucepan.
  • Add the chile mixture and the salt.
  • Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
NOTE: you can reduce the chiles if you want milder sauce...

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