| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Salsa |
1 |
Servings |
INGREDIENTS
| 4 |
cn |
Delmonte Mexican Style Tomatoes |
| 1/2 |
|
Onion Use a whole one if they are small |
| 4 |
|
Sweet banana peppers |
| 1 |
|
Yellow bell pepper |
| 2 |
|
Habanero peppers You can add more if you are Jonesing! |
| 1/2 |
ts |
Garlic powder |
| 2 |
ts |
Sugar, To take the bite out of the tomatoes. OPTIONAL |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin, Don't over do it. The tomatoes already have some in them |
| 15 |
|
Sprigs FRESH cilantro |
INSTRUCTIONS
Place all ingredients except the tomatoes in food processor, add enough
tomatoes to make it blend well. Chop it up fine. (If your food processor is
small, you may have to do it in batches.) Pour it all in a large Tupperware
container. Add the rest of the tomatoes, after mushing them up by hand to
get the desired consistancy. Stir well. This stuff gets better the next
day. This recipe makes a couple of quarts. It lasts me about a week. It
keeps well for that long in the refridgerator. Hope you enjoy it! Voodoo
TCS Mystic Fire Priest
Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <waltgray@mnsinc.com> on
Apr 29, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”