El torito salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tomatoes -- finely diced |
| ¼ | cup | Yellow onion -- finely |
| Chopped | ||
| 2 | Green onions -- finely | |
| Chopped | ||
| 1 | tablespoon | Jalapeno, seeded and diced |
| 2 | Fresh serrano chilies | |
| 2 | teaspoons | Fresh lime juice |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Salt |
| ¼ | cup | Fresh cilantro |
| 1 | cup | Crushed canned tomatoes |
| ¼ | cup | Progresso puree |
Directions
JALAPENO AND SERRANO PEPPERS ARE EXTREMELY HOT. REMOVE AND DISCARD STEM AND SEEDS. IN A LARGE STAINLESS STEEL MIXING BOWL COMBINE ALL INGREDIENTS EXCEPT LAST 2. PUT LAST 2 IN BLENDER AND PROCESS UNTIL CHUNKY. MAY BE THINNED WITH A LITTLE WATER. ADD TO FRESH INGREDIENTS. MIX WELL AND REFRIGERATE {THE LONGER THE BETTER} Recipe By : NORMA KELLEY
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking