Recipe - Anns Salsa For Rubios Fish Tacos

PUCKETT; (HGPS48A)
28 ounce Diced tomatoes; cans of
Tomatoes, 2 dor 3 each from
one of the cans, of
tomatoes
14 ounce Ortega minced green chiles
2 bn Green onions; chopped
Fresh cilantro; chopped
3 Cloves Garlic; chopped
Jalapeno pepper; chopped
(note on jalapenos)
One fourth teaspoon Comino seed; ground
Salt
Black pepper; and a tiny
1 ds Cayenne

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 MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 06,
1998