Salsacondiments, hot, salsa 28.00 oz can tomatoes 0.50 cup chopped onions 0.50 cup chopped fresh cilantro 0.50 teaspoon lemon pepper 0.50 teaspoon dried oregano 0.50 teaspoon garlic powder 2.50 tablespoon lime juice 2.00 diced jalepeno peppers 2.00 minced garlic cloves 1.00 teaspoon diced habanero peppers Mix all ingredients in a bowl and refrigerate at least 30 minutes. The tomatoes can be regular, italian, pureed, fresh (4-5 of them) or tomatillos. I prefer a mixture of fresh and pureed. I also sometimes add green/yellow/red peppers, green chiles or whatever else I find in the fridge. This recipe is a variation of one I found in the Chicago Tribune. Enjoy Allan Didier |
