Hot and sweet salsa

Yield: 24 Servings

Measure Ingredient
1 can (28-oz) crushed tomatoes
1 can (4.5-oz) tomato sauce
1 large Red onion
3 \N Cloves garlic
5 \N Jalapeno peppers; seeded, roasted and chopped fine
3 \N Serrano peppers; seeded, roasted and chopped fine
4 \N Habanero peppers; seeded and chopped fine
¼ cup Marukan gourmet seasoned rice vinegar
2 teaspoons Mexican oregano; crushed
½ small Lime; juice of
1 tablespoon Ancho chile powder (plain) not hot
1 tablespoon New Mexican chile powder (plain) not hot
\N \N Olive oil

Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using. Note: Here is a salsa recipe I came up with that I like. It's hot, but a lot of people who don't particularly like salsas seem to enjoy it. Rod Riplinger <rodney.riplinger@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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