Hot Mexican Salsa Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Canned tomatoes, drained
1/2 small: Onion,
1/4 cup: Green chili peppers, canned
4 tbsp: Fresh coriander, chopped
1: Garlic clove,
1/2 tbsp: Vinegar,
1/4 tsp: Tabasco sauce,
1/8 tsp: Cayenne pepper, ground
Directions:
Preparation Time: 1:10 Place all ingredients in blender jar. Process
briefly until blended but not smooth. Cover and refrigerate. HELPFUL
HINTS: If you prefer a chunker sauce, blend only half the onion,
chilis, and coriander with the tomatoes. Finely chop the remaining
onion, chilis, and coriander and add them to the blended sauce. Keeps
well in refrigerator. This is a very hot salsa. Use less cayenne
pepper, if desired. The amount of coriander may also be varied to
suit your taste.
Source from luhu.jp
briefly until blended but not smooth. Cover and refrigerate. HELPFUL
HINTS: If you prefer a chunker sauce, blend only half the onion,
chilis, and coriander with the tomatoes. Finely chop the remaining
onion, chilis, and coriander and add them to the blended sauce. Keeps
well in refrigerator. This is a very hot salsa. Use less cayenne
pepper, if desired. The amount of coriander may also be varied to
suit your taste.
Source from luhu.jp