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Ingredients:
2 can canned whole tomatoes -
1 (28 oz cans)
1 small onion
1 small green pepper
3 tsp chopped jalapeno peppers
4 oz chopped green chilies
2 tsp lemon juice
1 tsp salt
1/4 tsp garlic powder
1/2 tsp ground cumin
1/8 tsp cumin seeds
1 tsp oregano
1/2 tsp dried cilantro
1/2 tsp dried parsley
1/8 tsp cayenne pepper
Instructions:
Using a food processor, chop tomatoes, onions and peppers to a course
consistency. Simmer them with the jalapenos, chilies and lemon juice
for about one hour. Add remaining ingredients, allowing dry
ingredients to rest on top of the liquid about 15 minutes before
stirring in. Simmer about 45 minutes after stirring. Put a small
amount in a dish to cool for tasting. Adjust hotness by adding
cayenne. For a thinner sauce add a little water while cooking.
Refrigerate sauce until ready to use. Makes about 3 1/2 pints.
Servings: 1
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
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