Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Mixed tomatoes; onions and Anaheim chiles; all roasted, peeled and diced (up to) |
| 2 \N | Cloves garlic; finely diced (and roasted if desired) |
| 2 tablespoons | Cilantro (more if you eat the salsa with red meat) |
| 1 tablespoon | Lime juice (or the juice and pulp of 1/2 of a lime) (up to) |
| ¼ teaspoon | Cumin; depending on the fullness of the tomatoes' flavor |
| 1 \N | Jalapeno (for my wife; more for me); finely diced |
| \N \N | Salt to taste |
Approximately equal portions of tomatoes, onions and anaheim chiles, all roasted, peeled and diced. (Go heavy on the tomato if anything.) For proportions, let's assume you have 4 cups of the preceeding. To it, add remaining ingredients.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .