| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
|
|
Tomatoes — quarterd |
| 2 |
|
Cloves garlic |
| 1/4 |
md |
Yellow onion — coarse chop |
| 3 |
tb |
Lime juice |
| 1 |
ts |
Cumin |
|
|
Salt — to taste |
| 1 |
c |
Cilantro — chopped |
| 6 |
|
Whole jalapeno peppers, |
|
|
Fresh — to taste |
| 4 |
|
Whole habaneros peppers, |
|
|
Fresh — optinal |
INSTRUCTIONS
Fill blender with tomatoes, run at lowest setting until no large chunks are
left. Add remainder of ingredients and repeat running blender until no
large chunks are left. Sample and add items to taste as necessary. If
you're not sure how something will affect you in the quantity given, use
the smallest unit of it at first, then progressively add more until you are
satisfied. This is really important with the habaneros. The salsa will be
at its hottest right after you make it, but will cool down the longer it
sets.
Recipe By : from Mark A. Breland
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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