| 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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