This recipe is for some salsa/picante sauce that my grandpa used to make. It is super good and pretty easy to make. One of the best things about making this salsa is that Mark and I make it together and I love cooking with him.
(All the ingredients you need)
Here's the recipe:
1/3 c. salad oil
1/3 c. vinegar (white)
1/4 c. MSG (accent)
1/4 c. salt (use less if tomatoes are salty)
1/4 c. fresh garlic, chopped
Heat above mixture in sauce pan to "almost" boiling (do not boil). Set aside to cool.
Chop and add to gallon jar.
2 large onions (chopped medium fine)
14 (more or less) jalapenos, chopped coarsely (with seeds) or grind.
(I don't use the seeds, too hot!)
4 large (1 lb. 3/4 oz. cans) tomatoes or 7 small cans
(Mark chopping jalapenos - we always use gloves to handle these guys)Pour all in gallon jar, add cooled mixture, mix well.
Keeps well refrigerated - at least 60 days. Make sure to shake or stir mixture for several days before putting into smaller jar.