Title: Salsa (Didier)
Categories: Salsa Hot Condiment
Yield: 1 Servings
| 28 | oz | Can tomatoes |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped fresh cilantro |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Garlic powder |
| 2 1/2 | tb | Lime juice |
| 2 | | Diced jalepeno peppers |
| 2 | | Minced garlic cloves |
| 1 | ts | Diced habanero peppers |
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