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Jacquie’s Everyday Salsa

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CATEGORY CUISINE TAG YIELD
Grains Fixed 4 Servings

INGREDIENTS

4 oz Tomatillos
2 lb Tomatoes
1 c Onion; chopped
1/2 c Green onions; chopped
1 tb Garlic; minced
1/2 c Canned green chiles
1/2 c Jalapeno chiles; some seeds removed
2 ts Ground red chile
1/2 ts Ground cumin
1/2 ts Salt
1/2 c Cilantro; minced
3 tb White wine vinegar

INSTRUCTIONS

Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling
water for 30 sec. or hold over a gas flame and char. Remove skins and
squeeze out seeds. (I ignored this and just opened a large can of stewed
tomatoes.)
ROUGHLY puree everything. Simmer in an open 2 quart saucepan for 5 minutes
to blend flavors and help preserve the salsa. Salsa keeps well. If you want
salsa even hotter, just add more jalapenos or keep more seeds. (I didn't
have jalapenos, so just added some cayenne and some tabasco to taste. I
also found that about a tablespoon of lime juice was nice.)
Obviously not a gourmet recipe. But it turned out very nice, and solves the
problem of what to do with the other 90% of the cilantro I buy every week
or two.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Healthy Fiesta by Jacqueline Higuera McMahan
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998

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