| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Appetizers, Condiments, Salsa |
15 |
Servings |
INGREDIENTS
| 2 |
cn |
Whole Tomatoes (16oz) 2 lbs. |
| 1 |
cn |
Green Chiles (small) chopped |
| 1 |
pk |
Green Onions |
| 1 |
|
Green Chile, Fresh |
| 1 |
|
Jalapeno pepper,Fresh* |
| 1 |
|
Tomato,Fresh |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
|
|
Salt & Pepper, to taste |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Oregano |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Cumin |
|
|
Tortilla Chips, crispy |
INSTRUCTIONS
Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse
sauce; this is the base of the salsa. Empty blender container into a large
serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and
peppers and add to the bowl along with the canned chilies. Add remainder of
ingredients. Salt and pepper to taste. Stir to mix well. Serve as an
appetizer with corn chips or to spice up your favorite Mexican dish.
* For milder salsa, the jalapeno may be omitted.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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