Chicago Heat



One of the first Mexican restaurants on the south side of Chicago opened in the 1960's and everyone raved about their salsa. After many experiments with various ingredients, I believe I succeeded in duplicating the taste and my family and friends agreed. We moved to Phoenix in 2010, and my niece called us to tell us the restaurant closed (in 2011) but she was glad I had figured out the salsa recipe. I hope you enjoy it as much as the Chicago people did.

Salsa:


1 large can crushed tomatoes
1 tsp. sugar
A splash of vinegar
1 jalapeƱo pepper (finely diced)
3 cloves of garlic (finely chopped)
3 T crushed red peppers

Mix all ingredients and let sit overnight before serving.


added on 4/9/2012 by Laura Chorak
 
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