This is my favorite simple summer salsa. It's got just enough heat, but feel free to adjust the number of jalepenos to suit your tastes. Include the pepper seeds/ribs for even more kick!
Ingredients:
3 c Tomatoes, chopped
3 c Onions, chopped
3 Jalepenos, ribs and seeds removed, chopped
1/3 c Apple Cider Vinegar
3 Tbs Sugar
Directions:
Place all ingredients in slow cooker and cook on low for five hours. Allow to cool, then puree in batches. Refrigerate and serve chilled. Lasts for about a week in a covered dish in the refrigerator; freezes well.
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