| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Rotel tomatoes and chiles |
| 3 |
|
Fresh tomatoes |
|
|
Onion |
|
|
Garlic |
|
|
Lemon juice |
|
|
Little brine from jar of olives |
|
|
Cilantro |
|
|
Powdered red pepper |
|
|
Cumin |
|
|
Chopped Jalapenos (optional) |
INSTRUCTIONS
Date: Fri, 10 May 1996 08:32:12 -0500
From: Judy Howle <howle@EbiCom.net>
Last night we went to the annual picnic of our local Computer Users Group
and I discovered that 2 of our members are chile-heads! One brought some
delicious salsa which I dug in to. He is from west Texas originally and
attended the Firey Foods show, lucky dog! I asked him for the recipe and
this is what he told me was in it:
1 can Rotel tomatoes and chiles, 3 fresh tomatoes, onion, garlic, lemon
juice, a little brine from jar of olives, cilantro, powdered red pepper and
cumin. He let it sit in the fridge for 2 days to blend the flavors. He
usually adds some chopped jalapenos but since this was a "potluck" rather
than a "hotluck" he left them out. Very tasty!
CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”