| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
Whole tomatoes, drained |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Clove garlic, minced |
| 1 |
cn |
Green chiles,chop,drain |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Vinegar |
|
|
Salt |
|
|
Tabasco sauce or Louisiana |
|
|
Hot sauce |
INSTRUCTIONS
Combine all ingredients in a blender or food processor. process very
briefly until the salsa is mixed but not too smooth. Taste and adjust
seasonings. If possible allow to sit for 30 min. to allow flavors to blend.
This recipe can be made in abt. 2 min. in processor. It can be used in any
recipe calling for Salsa Cruda; best in cooked dishes. Makes excellent
enchilada sauce. Yield: approx. 2 1/2 cups
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