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Name: Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 Whole tomatoes; red, ripe; 1 ts Garlic powder; 2 tb Vinegar; 1 ts Salt; 1/2 Whole cilantro; fresh,; ; minced; 1 ts Pepper; black; 1 Whole onions; raw, chopped; 1 ts Oregano; 1 ds Lime juice; fresh; 1 ds Lemon juice; fresh; 3 Whole chilies; jalapeno,

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INGREDIENTS

8 Whole tomatoes; red, ripe
1 ts Garlic powder
2 tb Vinegar
1 ts Salt
1/2 Whole cilantro; fresh,
; minced
1 ts Pepper; black
1 Whole onions; raw, chopped
1 ts Oregano
1 ds Lime juice; fresh
1 ds Lemon juice; fresh
3 Whole chilies; jalapeno,

INSTRUCTIONS

Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. *Note: I peel the tomatoes first and then put them through a grinder or chop by hand. The jalapenos definitely are better when ground, as if you dont mince them fine enough, you have "hot spots" in the salsa. Three to four jalapenos make this a hot salsa. For mild, I would try adding one jalapeno pepper with the seeds removed. Let it sit overnight and taste. If too hot, add more chopped tomatoes and more cilantro. Definitely let it chill overnight; much better! NOTES : This recipe originally was from Deb McSweeney with slight modifications. It is truly delicious and always gets raves. You can also smoke the tomatoes before peeling which gives it a unique smokey flavor which complements certain foods.

NOTES

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Salsa

8 Whole tomatoes; red, ripe
1 ts Garlic powder
2 tb Vinegar
1 ts Salt
1/2 Whole cilantro; fresh,
 ; minced
1 ts Pepper; black
1 Whole onions; raw, chopped
1 ts Oregano
1 ds Lime juice; fresh
1 ds Lemon juice; fresh
3 Whole chilies; jalapeno,

Dice onions, tomatoes, jalapenos, and cilantro as small as possible.  Combine the rest of the ingredients. Chill overnight.    *Note: I peel the tomatoes first and then put them through a grinder or  chop by hand. The jalapenos definitely are better when ground, as if you  dont mince them fine enough, you have "hot spots" in the salsa. Three to  four jalapenos make this a hot salsa. For mild, I would try adding one  jalapeno pepper with the seeds removed. Let it sit overnight and taste. If  too hot, add more chopped tomatoes and more cilantro. Definitely let it  chill overnight; much better!    NOTES : This recipe originally was from Deb McSweeney with slight  modifications.  It is truly delicious and always gets raves.  You can also  smoke the tomatoes before peeling which gives it a unique smokey flavor  which complements certain foods.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 servings

Calories: 8
Calories from Fat: 1 (12%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 35.3mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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