Yield: 3 -1/2 cups
Measure | Ingredient |
---|---|
2 slices | Bacon |
2 mediums | Onions; chopped |
4 cups | Tomatoes; chopped |
1 small | Chile pepper; chopped |
1 clove | Garlic; crushed |
1 teaspoon | Sugar |
½ teaspoon | Cumin seeds; crushed |
1 tablespoon | Lemon juice |
\N \N | Green or yellow peppers; cored and seeded (optional) |
\N \N | Tortilla chips (optional) |
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.
Saute onion in reserved drippings until tender. Stir in tomatoes, and simmer 15 minutes. Add chile pepper and next 4 ingredients. Spoon salsa into hollow peppers, if desired. Serve with tortilla chips, if desired. Yield: 3-½ cups.
From Patsy Bell Hobson of Mississippi, in May, 1987"Southern Living".
From: Jeff Pruett Date: 05 May 96