Salsa (didier)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Can tomatoes |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped fresh cilantro |
| ½ | teaspoon | Lemon pepper |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Garlic powder |
| 2½ | tablespoon | Lime juice |
| 2 | Diced jalepeno peppers | |
| 2 | Minced garlic cloves | |
Directions
Mix all ingredients in a bowl and refrigerate at least 30 minutes. The tomatoes can be regular, italian, pureed, fresh (4-5 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