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el Paso Red Sauce 1 Large Can Whole Tomatoes
1 Small Can Whole Chile Peppers
4 To 6 Jalapeno Peppers
1 Onion, Chopped
1 Tablespoon Vinegar
1 Tablespoon Vegetable Or Olive Oil
2 Cloves Garlic, Minced pulse A Few Times In A Blender Or Chop By Hand. Let Stand Several Hours At Room Temperature, Then Refrigerate In A Glass Jar. This Red Sauce Improves With Age. |
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