Title: Salsa From Canned Ingredients
Categories: Mexican Salsa Tex
Yield: 4 Servings

1	lg	Can whole tomatoes; chopped
1/2	cn	Ortega chile peppers --
		Chopped
2		Yellow banana peppers --
		Chopped
2		Canned jalapeno peppers
1	tb	Olive oil
1	tb	Lemon juice
1/2	ts	Dryed oregano
3	tb	Chopped onion
		Splash tabasco sauce
		Salt and pepper -- to taste

Chop al flavors. Keeps for a week.

From: lynn@engineering.ucsb.edu (Lynn Johnson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : rec.food.cooking - Lynn Johnson

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