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@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .