| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Fixed | 1 | Servings | |
INGREDIENTS
| 28 | oz | Canned whole tomatoes |
| 6 | oz | Canned tomato paste |
| 3 | Whole green onions; finely chopped | |
| 1/2 | md | Bell pepper; diced |
| 4 | Whole jalapeno; finely chopped, (canned or bottled) | |
| 3 | tb | Juice from jalapeno bottle |
| 1/2 | oz | Tabasco sauce |
| 1 | tb | Crushed red pepper |
| 3/4 | c | Cold water |
INSTRUCTIONS
1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces. 2. Add all the other ingredients, blending well. Store in a glass container in the refrigerator. You must use glass because the acid in the peppers will react with metal or plastic. Makes about 6 cups. Serving size (for nutritional analysis purposes only!): 1 Tablespoon Nutritional analysis per serving: 4 calories, 0 cholesterol, 0 dietary fiber, 0 fat, 2 milligrams sodium My substitutions and alterations: 1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes. Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious! 2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though. 3. Omit the 3/4 cup water, especially if using FRESH tomatoes. 4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco. Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Chile-Heads List: T Factor Diet Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 17, 98
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