| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tex-Mex | Tex-mex, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | cn | Sliced-style stewed; (14 ounces) tomatoes |
| 2 | lg | Green onions; snipped quite |
| W/scissors | ||
| 1 | lg | Ripe tomato; core; dice |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
ds Tabasco; or to taste Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months. NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes. Source: Gloria Pitzer Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
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