| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 28 |
oz |
Can tomatoes |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped fresh cilantro |
| 1/2 |
ts |
Lemon pepper |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Garlic powder |
| 2 1/2 |
tb |
Lime juice |
| 2 |
|
Diced jalepeno peppers |
| 2 |
|
Minced garlic cloves |
INSTRUCTIONS
Mix all ingredients in a bowl and refrigerate at least 30 minutes. The
tomatoes can be regular, italian, pureed, fresh (4-5 of them) or
tomatillos. I prefer a mixture of fresh and pureed. I also sometimes add
green/yellow/red peppers, green chiles or whatever else I find in the
fridge. This recipe is a variation of one I found in the Chicago Tribune.
Enjoy Allan Didier
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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