El torito salsa

Yield: 1 servings

Measure 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

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

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