| Ingredients | |
|---|---|
| 1 (10.75 oz) can | tomato puree |
| 1 | can water (1⅓ cups) |
| ⅓ C | chopped spanish onion |
| ¼ C | chopped fresh jalapeno peppers, with seeds (3 to 4 peppers) |
| 2 Tbsp | white vinegar |
| heaping ¼ tsp | salt |
| ¼ tsp | dried minced onion |
| ¼ tsp | dried minced garlic |
Directions
- Combine all ingredients in a saucepan over medium high heat.
- Bring to a boil, reduce heat, and simmer for 30 minutes or until thick.
- When cool, bottle in 16-ounce jar and refrigerate overnight.