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    • Hot and Sweet Salsa

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    CATEGORY CUISINE TAG YIELD
    Grains Mexican Dip 24 Servings

    INGREDIENTS

    1 cn (28-oz) crushed tomatoes
    1 cn (4.5-oz) tomato sauce
    1 lg Red onion
    3 Cloves garlic
    5 Jalapeno peppers; seeded, roasted and chopped fine
    3 Serrano peppers; seeded, roasted and chopped fine
    4 Habanero peppers; seeded and chopped fine
    1/4 c Marukan gourmet seasoned rice vinegar
    2 ts Mexican oregano; crushed
    1/2 sm Lime; juice of
    1 tb Ancho chile powder (plain) not hot
    1 tb New Mexican chile powder (plain) not hot
    Olive oil

    INSTRUCTIONS

    Saute onion, garlic, in olive oil until onions are translucent.  Add
peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and
then simmer 10 minutes or until desired consistancy is reached. Allow
flavors to blend one day before using. Note: Here is a salsa recipe I came
up with that I like.  It's hot, but a lot of people who don't particularly
like salsas seem to enjoy it. Rod Riplinger
<rodney.riplinger@TCL.MMBBS.MN.ORG>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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