For the salsa lovers, a salsa preserve for your homemade biscuits. Also pretty darn good on cornbread. We have also used when making kolaches.
1 can diced tomatoes
1/3 cup chop onions
3 chopped seeded jalapenos
2 tablespoons of vinegar
1 small minced clove of garlic
salt and pepper to taste
1/2 cup of sugar
Combine everything except the vinegar and sugar in a sauce . Cook the mix until the liquid has been reduced to about the consistency of jelly. Remove from heat, add vinegar and sugar then cook again until the sugar and vinegar are thoroughly mixed in the salsa mix.
Depending on the sweetness and the heat you want the jelly to be, you can increase or decrease both the sugar and chopped jalapenos. Let cool and store in an airtight container in the refrigerator.
Lazy? Take a jar of store brand salsa and pour it in a sauce pan. Cook on a low heat, stirring often until the consistency of jelly. Add sugar and vinegar, cook a little more until the sugar has melted and blended with the salsa.
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_____________"Illegitimus non carborundum est"_______________