抖阴ap

Jeannie Ritter plans to make this “killer salsa” from an Asbury Elementary School secretary for the state troopers this year. Makes about 7 cups.

Ingredients

 2 16-ounce cans tomato sauce

    3 whole jalapeño peppers, stem removed

    3 cloves garlic, minced

 1 28-ounce can peeled tomatoes

    1 medium onion, chopped

    1 teaspoon dried piquin chiles

       1/4 teaspoon oregano

    2 teaspoons salt

    1 bunch cilantro, chopped (to taste)

    1 green onion

Directions

Combine first three ingredients in a blender and puree. Pour into a large bowl. Repat with next three, working in batches until all are pureed. Stir to combine and ladle into clean jars. Keep refigerated.