| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizers, Condiments, Salsa, Vegetables |
1 |
Batch |
INGREDIENTS
| 6 |
md |
Tomatoes; peeled, chopped |
| 1 |
bn |
Green onions, tops and white; minced |
| 4 |
md |
Jalapeno peppers; chopped and seeded |
| 1 |
lg |
Serrano peppers; chopped and seeded |
| 1 |
tb |
Everglades Cactus Dust Seasoning |
| 1 |
bn |
Cilantro (fresh); leaves only |
| 1/4 |
c |
Lime juice (fresh) |
| 4 |
tb |
Garlic; chopped |
| 1 |
ts |
Cumin; ground |
INSTRUCTIONS
Blanch and peel the tomatoes. Chop into 1/4 to 3/8 inch chunks. Process
peppers, cilantro and garlic in a food processor until finely chopped. Mix
all ingredients in a non-reactive bowl. Keep refrigerated for no longer
than 2 - 3 days.
If you can't find Everglades Seasoning you can substitute salt, pepper and
a small dash of liquid smoke.
Everglades Seasoning can be purchased by phone: 800-689-2221.
Contributor: Roy Olsen roy@indy.net
Posted to MM-Recipes Digest V4 #245 by roy@indy.net (Roy) on Sep 15, 1997
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