Summer salsa

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

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