| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Sauce |
1 |
Servings |
INGREDIENTS
| 20 |
|
-(up to) |
| 30 |
|
Fresh jalapeno peppers (you can vary to suit your taste; if you add a few Habaneros;or green chiles they can make a nice variation. Be creative!) |
| 1 |
cn |
(large 29-oz) tomato sauce |
| 1 |
cn |
(large) crushed or diced tomatoes; or fresh tomatoes |
| 2 |
lg |
Onions (up to) |
| 2 |
|
Limes -or- (up to) |
| 3 |
tb |
Juice (up to) |
| 5 |
|
Cloves garlic |
| 2 |
tb |
Oregano (Mexican preferred) |
| 2 |
tb |
Ground Cummin seed |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Salt |
| 1 |
cn |
(small 8-oz) tomato juice (optional if you like thick salsa leave this out) |
INSTRUCTIONS
From: Mimi & JB Hiller <hiller@smartlink.net>
Date: Wed, 10 Jul 1996 07:27:28 -0700
Tique's famous Salsa recipe makes a gallon of the stuff
http://www.metrolink.net/~kennedyt/recipe.htm
Tique's recipe makes a ton of salsa, but I'm sure it can be pared down to
reasonable levels (unless you think you could use that much salsa before it
goes bad). Here's the recipe:
Put tomato sauce, peppers, garlic, and lime juice in blender, and mulch
them up good. Dice onions, add remaining ingredients mix well and put up in
clean jars. Keep refrigerated. (Keeps about 2 weeks, just about right for
our family we give some away too)
JEWISH-FOOD digest 248
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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