| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Tex-mex, Condiments, Main dish, Spicy |
1 |
Servings |
INGREDIENTS
|
|
PUCKETT; (HGPS48A) |
| 28 |
oz |
Diced tomatoes; cans of Tomatoes, 2 dor 3 each from one of the cans, of tomatoes |
| 14 |
oz |
Ortega diced green chiles |
| 2 |
bn |
Green onions; chopped |
|
|
Fresh cilantro; chopped |
| 3 |
|
Cloves Garlic; chopped |
|
|
Jalapeno pepper; chopped (note on jalapenos) |
| 1/4 |
ts |
Comino seed; ground |
|
|
Salt |
|
|
Black pepper; and a tiny |
| 1 |
ds |
Cayenne |
INSTRUCTIONS
Combine all ingredients. Place a little in blender for a few seconds on
pulse cycle, low speed, just long enough for the tomatoes to become a
little bit smaller (can also be done in food processor). Cover and
refrigerate. Flavor blends best when made 24 hours before serving.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 06,
1998
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