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Rudy's Redhot Salsa |
Submitted by: Randy Mead
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Ingredients: |
- Four
medium fresh tomatoes
- One
medium sweet onion
- One large
green pepper
- One bunch
green onions
- One bunch
fresh cilantro
- One cup
olive oil
- Six large
cloves of fresh garlic
- One tsp
salt
- One tsp
fresh ground black pepper
- Four hot
jalapeno peppers (from jar) cut in half for fresh
jalapeno peppers
- One large
can of diced tomatoes in puree
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Preparations: |
Pour olive oil
in a food processor and add garlic. Chop until garlic is
almost completely absorbed in olive oil. Pour into large
bowl. Dice tomatoes, sweet onion and green pepper.
Process two-thirds of the fresh cilantro. Finely chop
jalapeno peppers. Combine all ingredients into olive
oil/garlic mixture. Add salt and pepper. Last add
tomatoes in puree and mix entire mixture well. Cover and
let sit in refrigerator over night. This allows the
spiciness to come out.
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Comments: |
Serve with your
favorite tortilla chips. I prefer Tostitos Restaurant
Style.
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