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Chile Salsa

Yield 1 1/2 pints


  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 8 fresh green chile peppers, finely chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 3 small tomatoes, peeled and finely chopped
  • 1/2 teaspoon salt

How to Make It

  1. Sauté onion and garlic in olive oil in a large skillet until tender. Add chopped peppers; simmer, uncovered, 5 minutes, stirring frequently. Add tomato and salt; simmer an additional 10 minutes, stirring occasionally.

  2. Ladle relish into hot sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator. Serve with tortilla chips.

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