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| Ann's Salsa For Rubio's Fish Tacos Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 1
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Ingredients
1 puckett; (hgps48a)
28 oz diced tomatoes; cans of tomatoes, 2 dor 3
14 oz ortega diced green chiles
2 bunch green onions; chopped
1 fresh cilantro; chopped
3 cloves garlic; chopped
1 jalapeno pepper; chopped (note on jalapeno
1/4 teaspoon comino seed; ground
1 salt
1 black pepper; and a tiny
1 dash cayenne
Cooking Directions:
Combine all ingredients. Place a little in blender for a few seconds on pulse cycle, low speed, just long enough for the tomatoes to become a little bit smaller (can also be done in food processor). Cover and refrigerate. Flavor blends best when made 24 hours before serving. Posted to MC-Recipe Digest by Nancy Berry on Apr 06, 1998
entrees,tex-mex,spicy,condiments
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