| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Dip | 24 | Servings |
INGREDIENTS
| 1 | 28-oz crushed tomatoes | |
| 1 | 4.5-oz tomato sauce | |
| 1 | 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 | t | Mexican oregano, crushed |
| 1/2 | Lime, juice of | |
| 1 | T | Ancho chile powder, plain |
| not hot | ||
| 1 | T | 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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