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| Finest Fresh Salsa Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 16
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Ingredients
1 can (28-oz) crushed tomatoes( only crus; hed will do)
1 can (14-oz) chopped tomatoes (these are; for texture)
2 medium onions; small dice
1/4 cup realeamon juice
3 tablespoon cider vinegar
1/2 cup cold water
1 teaspoon whole oregano
1 teaspoon ground cumin
1 teaspoon ground coriander (toast these first; in a dry pan
1 tablespoon chopped pickled jalapeno (not fresh; )
1 tablespoon fresh galic; crushed
1/2 cup fresh chopped cilantro; also called chinese parsl
1/2 teaspoon salt
1 can chipotle peppers in adobo sauce
Cooking Directions:
You can make this as mild or as hot as you like.
Mix all the ingredient to together except salt (and chipotles) in a bowl. Allow to stand for 1 hour. Add salt to taste.
NOW COMES THE HOT PART: From your local MEXICAN supply house. I like Que' Pasa on Cambie. 1 Can of CHIPOTLE peppers in ADOBO sauce. If you are sharing this with some one who likes things milder split what you have made and place your's into a blender. Add a few peppers with some sauce Mix and taste. Add as much as it takes to satisfy your HOT TASTE BUDS.
tharvey@Direct.CA (Thom Harvey)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
dips
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