Recipe submitted by: Bruce McKay = Salsa “Super Mex”
For each cup of salsa:
- 3 large, pickled jalapeños (or 4 to 5 small pickled jalapeños )
- 3 Tbsp. liquid from pickled jalapeños
- 1/4 onion
- 1 clove garlic
- 1/2 Tomato
- 1/2 tsp. seasoned salt
- 1/2 C. water
- 2 tsp. onion powder
- 1 pinch sugar
In electric blender, blend to coarse puree.
Best if refrigerated for at least two days before serving.
Published or Updated on: January 1, 2006