Recipe - My Grandmas Salsa

4 cn (16oz) minced tomatoes;
fresh are better
One fourth cup Cooking oil
Lots garlic (figure out your
own taste Grandma always
used too much)
4 md Onions
1 Bunch cilantro
One half teaspoon Salt
6 Anaheim chiles; roasted &
minced

Recipe By : rec.food.cooking Lorance Romero

I get a big bowl throw it all together take half of it and put about 6 more
chiles in another bowl (this makes this portion hotter) :) Now I have some
hot and some medium. I put it in freezer containers freeze it and it lasts
for a while.

The real key to this recipe is the chiles. If you can roast them just
before, peel them and then put them in the salsa they taste better. One
other thing I usually let the salsa sit around for about a half day to let
it ferment. I know grandma would be proud.

From: lromero@nyx.cs.du.edu (Lorance Romero)

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