By Yankee Magazine
Nov 08 2007
This Salsa Picante hot sauce goes with just about any kind of Mexican food and can be made as spicy or as mild as you wish. For a smoother consistency, mix it in a blender for just a few seconds.
3 tomatoes, chopped
1 tablespoon minced onion
1 jalapeno pepper; minced (remove seeds)
1 small garlic clove, minced
1/2 teaspoon vinegar Dash of cumin or cilantro (optional)
Mix all ingredients together. Will keep for several days in the refrigerator.