| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, Condiments | 1 | Servings | |
INGREDIENTS
| 28 | oz | Can tomatoes |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped fresh cilantro |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Garlic powder |
| 2 1/2 | tb | Lime juice |
| 2 | Diced jalepeno peppers | |
| 2 | Minced garlic cloves | |
| 1 | ts | Diced habanero peppers |
INSTRUCTIONS
Mix all ingredients in a bowl and refrigerate at least 30 minutes. The tomatoes can be regular, italian, pureed, fresh (4-5 of them) or tomatillos. I prefer a mixture of fresh and pureed. I also sometimes add green/yellow/red peppers, green chiles or whatever else I find in the fridge. This recipe is a variation of one I found in the Chicago Tribune. Enjoy Allan Didier Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 24, 1998
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