Recipe - Max Lippitt Salsa

3 cn (16 oz) whole peeled
tomatoes
1 cn (small) green chiles; 4 oz
1 md Yellow or white onion;
finely chopped
1 bn Green onions; chopped
9 Jalapenos; chopped
1 tablespoon Oregano
1 tablespoon Garlic powder
1 teaspoon Red pepper
1 teaspoon Crushed red pepper

Put tomatoes, yellow/white onions and jalapenos in food processor and pulse
quick just to chop up coarsely OR break up tomatoes by hand and finely
chop, with knife, the yellow/white onions and jalapenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalapeno vinegar to Salsa if it will not be
eaten that day, for preservative.

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: Jody Lytton

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 16, 1998