Title: Jalapeno/salsa Sauce
Categories: Mexican
Yield: 1 Servings

1	lb	Fresh firm jalapeno peppers
1	lb	Onions peeled and chopped
1	lb	Tomatoes peeled (about 3)
1	ts	Salt
1/2	c	Distilled white vinegar
1	ts	Garlic salt

Cut stems and remove seeds from peppers, wash and place in pot with onions and tomatoes. Add salt, vinegar and garlic salt and cook about 1 hour, or until onions are soft. Puree in a blender and store in the refrigerator. Makes about 3 pints.

NOTE: Wear gloves when removing seeds from peppers.

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