| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces | 1 | Servings | |
INGREDIENTS
| 2 | Tomatoes, diced | |
| 1 | Green pepper, seeded,diced | |
| 1 | Medium onion, diced | |
| 1 | tb | Fresh cilantro, minced |
| 3 | Clove garlic, minced | |
| 4 | Jalapeno or serrano peppers, | |
| Seeded and minced | ||
| 2 | ts | Lime juice |
| 2 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| 1 | ts | Red hot sauce |
| 1/4 | ts | Black pepper |
| 1/4 | ts | White pepper |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried red pepper flakes |
| 1/4 | ts | Cayenne pepper |
| 2 | c | Canned crushed tomatoes |
INSTRUCTIONS
Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well. Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash. Return the mash to the bowl, add the crushed tomatoes and blend well. Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together. If kept refrigerated, salsa will keep for about 7 days. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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