Salsa Picante Recipe

Directions

1. 1
   Heat butter in skillet.
2. 2
   Cook minced onion and minced green pepper till glazed.
3. 3
   Add in minced tomatoes, tomato paste, 1 (6 ounce.)
4. 4
   can water, garlic salt and chili piquins.
5. 5
   Stir and taste.
6. 6
   Cook for 15 min, add in more water if it becomes too thick.
7. 7
   Keep in refrigerator for 2 weeks.
8. 8
   Try it on scrambled Large eggs, for Large eggs ranchero, on tacos, with tostitos.
9. 9
   Can be added to melted cheese to make delicious chili con queso.