Finest fresh salsa
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (28-oz) crushed tomatoes( only crushed will do) |
| 1 | can | (14-oz) chopped tomatoes (these are for texture) |
| 2 | mediums | Onions; small dice |
| ¼ | cup | ReaLeamon juice |
| 3 | tablespoons | Cider vinegar |
| ½ | cup | Cold water |
| 1 | teaspoon | Whole oregano |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander (toast these first in a dry pan |
| 1 | tablespoon | Chopped pickled Jalapeno (not fresh) |
| 1 | tablespoon | Fresh galic; crushed |
| ½ | cup | Fresh chopped cilantro; also called Chinese parsley |
| ½ | teaspoon | Salt |
| 1 | can | Chipotle peppers in Adobo sauce |
Directions
You can make this as mild or as hot as you like.
Mix all the ingredient to together except salt (and chipotles) in a bowl.
Allow to stand for 1 hour. Add salt to taste.
NOW COMES THE HOT PART: From your local MEXICAN supply house. I like Que' Pasa on Cambie. 1 Can of CHIPOTLE peppers in ADOBO sauce. If you are sharing this with some one who likes things milder split what you have made and place your's into a blender. Add a few peppers with some sauce Mix and taste. Add as much as it takes to satisfy your HOT TASTE BUDS.
tharvey@... (Thom Harvey)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .