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Salsa (Very Hot Hot Mild) Recipe

by CookEatShare Cookbook

Ingredients

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

Directions

1. Chop tomatoes into small chunks. Chop peppers as fine as possible. Mix with cumin and tomato paste.
2. For very warm salsa - use 3/4 c. peppers
3. For warm salsa use - 1/2 c. peppers
4. For medium salsa use - 1/4 c. peppers
5. Keep refrigerated (salsa reaches full strength (warm) if made 24 hrs before using)

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