CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
|
1 |
servings |
INGREDIENTS
6 |
md |
Ripe tomatoes; (remove the skin and |
|
|
; juice), roughly |
|
|
; chopped |
1 |
|
Red onion; diced |
1 |
|
Red pepper; diced |
1 |
|
Green pepper; diced |
1 |
|
Cucumber; (remove peel and |
|
|
; seeds), diced |
2 |
|
Celery stalks; diced |
|
|
Jalapeno diced; (amount depending |
|
|
; upon individual |
|
|
; taste) |
|
|
Hot sauce; (amount depending |
|
|
; upon individual |
|
|
; taste) |
2 |
tb |
Garlic; chopped |
2 |
tb |
Cider vinegar |
2 |
tb |
Sugar |
2 |
tb |
Chili powder |
2 |
tb |
Ground cumin |
1 |
tb |
Thyme leaves |
3 |
tb |
Parsley; chopped |
3 |
tb |
Cilentro chopped; (may substitute |
|
|
; ground coriander |
|
|
; seeds, 1 teaspoon) |
|
|
Salt and pepper; (to taste) |
INSTRUCTIONS
In large mixing bowl combine ingredients, stir well making sure all dry
herbs are blended. Let set refrigerated for at least 3 hours or overnight
if possible to let flavors mix. If using fresh herbs, simply double the
amount of herbs shown.
Makes enough to accompany six quesadillas.
Enjoy!
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