| 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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