| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Dip | 24 | Servings |
INGREDIENTS
| 1 | cn | (28-oz) crushed tomatoes |
| 1 | cn | (4.5-oz) tomato sauce |
| 1 | lg | Red onion |
| 3 | Cloves garlic | |
| 5 | Jalapeno peppers; seeded, roasted and chopped fine | |
| 3 | Serrano peppers; seeded, roasted and chopped fine | |
| 4 | Habanero peppers; seeded and chopped fine | |
| 1/4 | c | Marukan gourmet seasoned rice vinegar |
| 2 | ts | Mexican oregano; crushed |
| 1/2 | sm | Lime; juice of |
| 1 | tb | Ancho chile powder (plain) not hot |
| 1 | tb | New Mexican chile powder (plain) not hot |
| Olive oil |
INSTRUCTIONS
Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using. Note: Here is a salsa recipe I came up with that I like. It's hot, but a lot of people who don't particularly like salsas seem to enjoy it. Rod Riplinger <rodney.riplinger@TCL.MMBBS.MN.ORG> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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