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, .