Categories: Sauces, Mexican, Salsa 
      Yield: 1 servings 
  
      2 c  Tomatoes, canned, with juice        1 pn Sugar 
      1 sm Onion                                    Salt, to taste 
      2    Chile serrano                   
  
  Now are we talking about the mild, Old El Paso-type green chiles (which are 
  a mild sort of chile poblano), or are we talking about jalapenos and 
  serranos?  It makes a buncha difference.  Salsa picante (which is what we 
  mean when we talk about "salsa" down here) is made with one or both of the 
  last two.  Acting on the presumption that it's salsa picante that you mean, 
  here's a recipe.  One serrano equals two jalapenos.  If you use jalapenos, 
  removing the veins from the inside will make it less hot. 
   
  Place all ingredients in a blender or food processor and blend until finely 
  chopped.  Pour into a saucepan and bring to a boil.  Lower heat and simmer 
  30 minutes.  Cool slightly, pour into a pint jar, and refrigerate, or 
  process in a boiling water bath 10 minutes (in which case reduce the 
  cooking time the same amount). This sauce will keep three to four weeks in 
  the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez 
   
  FROM: PAT STOCKETT                    DATE: 08-07-93