Category: Mexican

4 lb Ripe tomatoes --

Peel/seed/chop

4 Cloves garlic -- minced

2 medium Onions -- chopped

6 Jalapeno chiles --

Sliced/w/some seeds

2/3 cup Apple cider vinegar

3 4 tsps

1 pinch Cayenne pepper

Salt -- to taste

2 tbsp Tomato paste

Oregano

Simmer all of the ingredients, except the jalapeno chiles, together for about 10 minutes to reduce some of the excess liquid from the tomatoes. Next add the jalapenos chiles and simmer for another 15 minutes. Use a large open saute pan to reduce the sauce faster. This salsa will keep in the fridge for a month. (well covered).