Picante Sauce

Picante Sauce

1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.

Makes 2 cups (16 oz.).

Tidbits
For the mild version of the salsa, reduce the amount of fresh jalapeños to 2 rounded tablespoons (2 to 3 peppers).
For the hot variety, increase the amount of jalapeños to 1/3 cup (4 to 5 peppers).