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 <cea260@airmail.net>
NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Jody Lytton
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998
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