Summer Salsa Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 quart: , (approx) vine ripened
-chopped,
-tomatoes, roasted
5 Cloves: garlic, chopped
3 small: Yellow sweet peppers,
2: Onions, chopped
-roasted, skinned and
1 t: Ground cumin,
-chopped,
-salt, about 1 Tbsp.
2 large: Green sweet peppers,
1 T: Chopped pickled jalapenos,
-roasted, skinned and
-juice of 1 small lime,
Directions:
Roast tomatoes until soft. Let cool in a pan. Roast peppers until
blackened. Cover tightly in aluminum foil and let sit at least 15
minutes. Cool. Peel off skin, rinse, seed and chop. Pull most of
burned skin off tomatoes along with core. Crush the pulp. Add
chopped garlic and onions and bring to a boil. Add cumin, salt, lime
juice and finely chopped jalepenos. Simmer 10 minutes.
Shared By: Pat Stockett
From: Pat Stockett Date: 09-26-94
Source from luhu.jp
blackened. Cover tightly in aluminum foil and let sit at least 15
minutes. Cool. Peel off skin, rinse, seed and chop. Pull most of
burned skin off tomatoes along with core. Crush the pulp. Add
chopped garlic and onions and bring to a boil. Add cumin, salt, lime
juice and finely chopped jalepenos. Simmer 10 minutes.
Shared By: Pat Stockett
From: Pat Stockett Date: 09-26-94
Source from luhu.jp
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