Title: Anna's Salsa
Categories: Dip Mexican
Yield: 10 Servings
| 8 | | Roma tomatoes; finely choppe |
| 8 | | Tomatoes; finely chopped |
| 1 | bn | Cilantro; finely chopped |
| 1 | md | Red onion; finely chopped |
| 1 | | Cl Garlic; minced |
| 2 | | Celery; finely chopped |
| 2 | sm | Jalapeno peppers; or to tast |
| 1 | | Green chili pepper; or to ta |
| 1 | | Serrano pepper; or to taste |
| 1 | ts | Salt |
| | | Red cayenne pepper; to taste |
| | | Black pepper; to taste |
Recipe by: Ann Lyne Combine first six ingredients in a large bowl and mix
well. Chop the peppers finely and add to large bowl. Mix salsa well. Add
the spices (I normally use about 1-2 teaspoons of the spices) and mix. Let
chill in refridgerator at least 1 hour for flavor to combine.