Recipe - Salsa (Didier)

28 ounce Can tomatoes
One half cup Chopped onions
One half cup Chopped fresh cilantro
One half teaspoon Lemon pepper
One half teaspoon Dried oregano
One half teaspoon Garlic powder
2 One half tablespoon Lime juice
2 Diced jalepeno peppers
2 Minced garlic cloves
1 teaspoon Diced habanero peppers

Mix all ingredients in a bowl and refrigerate at least 30 minutes. The
tomatoes can be regular, italian, pureed, fresh (45 of them) or
tomatillos. I prefer a mixture of fresh and pureed. I also sometimes add
green/yellow/red peppers, green chiles or whatever else I find in the
fridge. This recipe is a variation of one I found in the Chicago Tribune.
Enjoy Allan Didier
Posted to MMRecipes Digest V5 #024 by Judith Vonneumann
pooh4jvn@ix.netcom.com on Jan 24, 1998