|4 cups||Mixed tomatoes; onions and Anaheim chiles; all roasted, peeled and diced (up to)|
|2||Cloves garlic; finely diced (and roasted if desired)|
|2 tablespoons||Cilantro (more if you eat the salsa with red meat)|
|1 tablespoon||Lime juice (or the juice and pulp of 1/2 of a lime) (up to)|
|¼ teaspoon||Cumin; depending on the fullness of the tomatoes' flavor|
|1||Jalapeno (for my wife; more for me); finely diced|
|Salt to taste|
Approximately equal portions of tomatoes, onions and anaheim chiles, all roasted, peeled and diced. (Go heavy on the tomato if anything.) For proportions, let's assume you have 4 cups of the preceeding. To it, add remaining ingredients.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day