Yield: 4 Servings
|1 can||Rotel tomatoes and chiles|
|Little brine from jar of olives|
|Powdered red pepper|
|Chopped Jalapenos (optional)|
Date: Fri, 10 May 1996 08:32:12 -0500 From: Judy Howle <howle@...>
Last night we went to the annual picnic of our local Computer Users Group and I discovered that 2 of our members are chile-heads! One brought some delicious salsa which I dug in to. He is from west Texas originally and attended the Firey Foods show, lucky dog! I asked him for the recipe and this is what he told me was in it: 1 can Rotel tomatoes and chiles, 3 fresh tomatoes, onion, garlic, lemon juice, a little brine from jar of olives, cilantro, powdered red pepper and cumin. He let it sit in the fridge for 2 days to blend the flavors. He usually adds some chopped jalapenos but since this was a "potluck" rather than a "hotluck" he left them out. Very tasty! CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .