Recipe - Jacquies Everyday Salsa

4 ounce Tomatillos
2 pound Tomatoes
1 cup Onion; chopped
One half cup Green onions; chopped
1 tablespoon Garlic; minced
One half cup Canned green chiles
One half cup Jalapeno chiles; some seeds
removed
2 teaspoon Ground red chile
One half teaspoon Ground cumin
One half teaspoon Salt
One half cup Cilantro; minced
3 tablespoon White wine vinegar

Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling
water for 30 sec. or hold over a gas flame and char. Remove skins and
squeeze out seeds. (I ignored this and just opened a large can of stewed
tomatoes.)

ROUGHLY puree everything. Simmer in an open 2 quart saucepan for 5 minutes
to blend flavors and help preserve the salsa. Salsa keeps well. If you want
salsa even hotter, just add more jalapenos or keep more seeds. (I didn't
have jalapenos, so just added some cayenne and some tabasco to taste. I
also found that about a tablespoon of lime juice was nice.)

Obviously not a gourmet recipe. But it turned out very nice, and solves the
problem of what to do with the other 90% of the cilantro I buy every week
or two.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Healthy Fiesta by Jacqueline Higuera McMahan

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998