| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | 1 | Servings | |
INGREDIENTS
| 24 | Fresh tomatoes; chopped medium | |
| 6 | bn | Fresh cilantro; chopped |
| 4 | Green bell peppers; diced 3/4" | |
| 4 | Red bell peppers; diced 3/4" | |
| 3 | Red onions; diced 3/4" | |
| 2 | bn | Scallions; sliced thinly |
| 1/4 | c | Chili powder; (up to 1/2) |
| 1/4 | c | Salt |
| 2 | c | Lemon or lime juice |
| 8 | Jalapeno chili peppers; minced, (up to 12) | |
| 2 | cn | (#10) black beans; drained and rinsed |
INSTRUCTIONS
Mix all together and refrigerate for 24 hours. The salt will begin breaking everything down and the flavors blend beautifully. Also, the colors are great. This makes about 2 gallons of salsa. BTW, I sell this stuff for $4.00 per pound American, and I can't keep enough of it in stock; I'm already planning 'shortages' to keep the fanatics salivating and the prices high (wicked, mischievous, naughty, hehehehehe...!). Regards, Richard Douville internet richard.douville@ghawk.com Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98, converted by MM_Buster v2.0l.
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