-=> Ed Vance wrote to Dave Drum <=-

 EV> Howdy! Dave,

 EV> I didn't know if I could send a Reply in the Echo You post Recipes in,
 EV> so I Forwarded the Message to this Echo to keep my hand from being
 EV> slapped. 

Of course you can - I post the "bulk" recipes there to keep from getting
a rocket from the palace here. Recipes stated purpose is for posting and
discussing of recipes. Feel free to post there so I don't feel so much
that I'm shouting down a well.
 
 EV> I bought a jar of Salsa once but didn't know Salsa had pieces of
 EV> Tomatoes in it.

Every non-fruit salsa I have had has had 'maters in it.

 EV> I buy Mild Taco Sauce at the Sav-A-Lot Store.

 EV> Occasionally I look for Taco Sauce at other Stores
 EV> (Kroger, Meijer and Wal*Mart, etc.)
 EV> but only see Salsa on their shelf.

Salsa, as you may know, is just Mexican/Spanish for "sauce".
 
You might also want to look for enchilada sauce. 
 
 EV> I guess I'm the Odd One Out.

Out where?
 
 EV> McD's has a good Mild Picante Sauce to go on their Breakfast Burritos.

We'll have to disagree on that. If I put anthing on a Mickey D's burrito
it will be Taco Bell's medium sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Enchilada Sauce
 Categories: Sauces, Chilies, Herbs, Vegetables
      Yield: 2 Pints
 
     10    Large red chile pods
  1 1/2 ts Flour
      4 cl Garlic
    1/4 ts Cumino
      1 ts Cilantro; (opt)
  1 1/2 ts Bacon drippings
      1 sm Onion chopped
           Salt & pepper
      1 tb Oregano
 
  Boil chile pods in small sauce pan with 8-12 oz of
  water until soft. Place chilies, oregano, onions,
  garlic and salt & pepper in blender. Liquefy mixture.
  
  In a 2 qt. sauce pan heat bacon drippings and brown
  flour. Add the chile mixture and simmer for 30-45
  minutes.
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taco Sauce
 Categories: Sauces, Chilies
      Yield: 6 Half-pints
 
      3 c  Tomato paste
      5 c  Water
      1 c  Cider vinegar
    1/2 c  Corn syrup
      2 tb Chilli spice mix *
      1 tb Salt
      1 ts Cayenne pepper
    1/2 ts Hot pepper sauce *
 
  Combine all ingredients in a large sauce pot.  Bring
  to a boil. Reduce heat and simmer about 1 hour or until
  thick. Stir frequently as mixture thickens to prevent
  sticking. Pour hot into hot jars, leaving 1/4" head
  space. Adjust caps. Process 30 minutes in boiling water
  bath.
  
  * Not specified - try Mexene for the chilli spice and
  Trappey's (or your personal favourite) for the hot
  sauce.
  
  Yield: about 6 half pints.
  
  From: Ball Blue Book
  
  Shared By: Pat Stockett
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I added chilli powder; that's what makes it Mexican.
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)