| 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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