Ann's salsa for rubio's fish tacos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PUCKETT; (HGPS48A) | ||
| 28 | ounces | Diced tomatoes; cans of Tomatoes, 2 dor 3 each from one of the cans, of tomatoes |
| 14 | ounces | Ortega diced green chiles |
| 2 | bunches | Green onions; chopped |
| Fresh cilantro; chopped | ||
| 3 | Cloves Garlic; chopped | |
| Jalapeno pepper; chopped (note on jalapenos) | ||
| ¼ | teaspoon | Comino seed; ground |
| Salt | ||
| Black pepper; and a tiny | ||
| 1 | dash | Cayenne |
Directions
Combine all ingredients. Place a little in blender for a few seconds on pulse cycle, low speed, just long enough for the tomatoes to become a little bit smaller (can also be done in food processor). Cover and refrigerate. Flavor blends best when made 24 hours before serving.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 06, 1998