| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Dips & sauc, Mexican |
10 |
Servings |
INGREDIENTS
| 8 |
|
Roma tomatoes; fine chopped |
| 8 |
|
Tomatoes; finely chopped |
| 1 |
bn |
Cilantro; finely chopped |
| 1 |
md |
Red onion; finely chopped |
| 1 |
cl |
Garlic; minced |
| 2 |
|
Celery; finely chopped |
| 2 |
sm |
Jalapeno peppers;or to taste |
| 1 |
|
Green chili pepper; or to taste |
| 1 |
|
Serrano pepper; or to taste |
| 1 |
ts |
Salt |
|
|
Red cayenne pepper; to taste |
|
|
Black pepper; to taste |
INSTRUCTIONS
Recipe by: Ann Lyne Combine first six ingredients in a large bowl and mix
well. Chop the peppers finely and add to large bowl. Mix salsa well. Add
the spices (I normally use about 1-2 teaspoons of the spices) and mix. Let
chill in refridgerator at least 1 hour for flavor to combine.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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