Yield: 1 Servings
Measure | Ingredient |
---|---|
28 ounces | Canned whole tomatoes |
6 ounces | Canned tomato paste |
3 \N | Whole green onions; finely chopped |
½ medium | Bell pepper; diced |
4 \N | Whole jalapeno; finely chopped, (canned or bottled) |
3 tablespoons | Juice from jalapeno bottle |
½ ounce | Tabasco sauce |
1 tablespoon | Crushed red pepper |
¾ cup | Cold water |
1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces.
2. Add all the other ingredients, blending well. Store in a glass container in the refrigerator.
You must use glass because the acid in the peppers will react with metal or plastic. Makes about 6 cups. Serving size (for nutritional analysis purposes only!): 1 Tablespoon Nutritional analysis per serving: 4 calories, 0 cholesterol, 0 dietary fiber, 0 fat, 2 milligrams sodium My substitutions and alterations: 1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes.
Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious! 2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though.
3. Omit the ¾ cup water, especially if using FRESH tomatoes.
4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco.
Busted by Christopher E. Eaves <cea260@...> Recipe by: Chile-Heads List: T Factor Diet Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 17, 98