| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fixed | 4 | Servings | ||
INGREDIENTS
| 3 | cn | (16 oz) whole peeled tomatoes |
| 1 | cn | (small) green chiles; 4 oz |
| 1 | md | Yellow or white onion; finely chopped |
| 1 | bn | Green onions; chopped |
| 9 | Jalapenos; chopped | |
| 1 | tb | Oregano |
| 1 | tb | Garlic powder |
| 1 | ts | Red pepper |
| 1 | ts | Crushed red pepper |
INSTRUCTIONS
Put tomatoes, yellow/white onions and jalapenos in food processor and pulse quick just to chop up coarsely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalapenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalapeno vinegar to Salsa if it will not be eaten that day, for preservative. Busted by Christopher E. Eaves <[email protected]> NOTES : Mastercook formatted by Garry Howard, Cambridge, MA [email protected] or [email protected] Recipe by: Jody Lytton Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 16, 1998
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