| 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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