Recipe - Finest Fresh Salsa

1 cn (28oz) crushed tomatoes(
only crushed will do)
1 cn (14oz) chopped tomatoes
(these are for texture)
2 md Onions; small dice
One fourth cup ReaLeamon juice
3 tablespoon Cider vinegar
One half cup Cold water
1 teaspoon Whole oregano
1 teaspoon Ground cumin
1 teaspoon Ground coriander (toast
these first in a dry pan
1 tablespoon Chopped pickled Jalapeno
(not fresh)
1 tablespoon Fresh galic; crushed
One half cup Fresh chopped cilantro; also
called Chinese parsley
One half teaspoon Salt
1 cn Chipotle peppers in Adobo
sauce

You can make this as mild or as hot as you like.

Mix all the ingredient to together except salt (and chipotles) in a bowl.
Allow to stand for 1 hour. Add salt to taste.

NOW COMES THE HOT PART: From your local MEXICAN supply house. I like Que'
Pasa on Cambie. 1 Can of CHIPOTLE peppers in ADOBO sauce. If you are
sharing this with some one who likes things milder split what you have made
and place your's into a blender. Add a few peppers with some sauce Mix and
taste. Add as much as it takes to satisfy your HOT TASTE BUDS.

tharvey@Direct.CA (Thom Harvey)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.