Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | (approx) vine ripened tomatoes, roasted |
| 3 smalls | Yellow sweet peppers, roasted, skinned and chopped |
| 2 larges | Green sweet peppers, roasted, skinned and chopped |
| 5 | Cloves garlic, chopped |
| 2 | Onions, chopped |
| 1 teaspoon | Ground cumin salt (about 1 Tbsp.) |
| 1 tablespoon | Chopped pickled jalapenos juice of 1 small lime |
Roast tomatoes until soft. Let cool in a pan. Roast peppers until blackened. Cover tightly in aluminum foil and let sit at least 15 minutes. Cool. Peel off skin, rinse, seed and chop. Pull most of burned skin off tomatoes along with core. Crush the pulp. Add chopped garlic and onions and bring to a boil. Add cumin, salt, lime juice and finely chopped jalepenos. Simmer 10 minutes.
Shared By: Pat Stockett
From: Pat Stockett Date: 09-26-94