Ann's salsa for rubio's fish tacos

Yield: 1 Servings

Measure 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

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

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