| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dip |
16 |
Servings |
INGREDIENTS
| 4 |
c |
Mixed tomatoes; onions and Anaheim chiles; all roasted, peeled and diced (up to) |
| 2 |
|
Cloves garlic; finely diced (and roasted if desired) |
| 2 |
tb |
Cilantro (more if you eat the salsa with red meat) |
| 1 |
tb |
Lime juice (or the juice and pulp of 1/2 of a lime) (up to) |
| 1/4 |
ts |
Cumin; depending on the fullness of the tomatoes' flavor |
| 1 |
|
Jalapeno (for my wife; more for me); finely diced |
|
|
Salt to taste |
INSTRUCTIONS
Approximately equal portions of tomatoes, onions and anaheim chiles, all
roasted, peeled and diced. (Go heavy on the tomato if anything.) For
proportions, let's assume you have 4 cups of the preceeding. To it, add
remaining ingredients.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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