Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | - tomatoes--peeled, then chopped. |
| 2 cups | Yellow and/or red bell peppers, roasted, peeled, seeded and chopped (5 large peppers) |
| 1 cup | Fresh mild or medium peppers, seeded and diced |
| 2 cups | Sweet onions, diced semi-fine |
| ¼ cup | Garlic, roasted, peeled then chopped fine |
| 2 cups | Tomatillos, pureed |
| ¼ cup | White granulated sugar |
| ¼ cup | Red wine vinegar |
| ¼ cup | White wine, Chardonnay |
| ¾ teaspoon | Salt |
| 1 teaspoon | Sweet basil flakes |
| ½ teaspoon | Ground allspice |
| ½ cup | Cold water |
| ¼ cup | Fresh cilantro, semi-loose packed |
Prepare and mix all ingredients in any order. Makes about 2-½ quarts of mild salsa.
Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 18:11:53 -0800 From: Matt Mullins <strings@...>