Title: Summer Salsa
Categories: Salsa Tomato Peppers
Yield: 1 Servings

2	qt	(approx) vine ripened
		Tomatoes, roasted
3	sm	Yellow sweet peppers,
		Roasted, skinned and
		Chopped
2	lg	Green sweet peppers, roasted
		Skinned and chopped
5		Cloves garlic, chopped
2		Onions, chopped
1	ts	Ground cumin
		Salt (about 1 Tbsp.)
1	tb	Chopped pickled jalapenos
		Juice of 1 small lime

Roast tomatoes until soft. Let cool in a pan. Roast peppers until blackened. Cover tightly in aluminum foil and let sit at least 15 minutes. Cool. Peel off skin, rinse, seed and chop. Pull most of burned skin off tomatoes along with core. Crush the pulp. Add chopped garlic and onions and bring to a boil. Add cumin, salt, lime juice and finely chopped jalepenos. Simmer 10 minutes.

Shared By: Pat Stockett From: Pat Stockett Date: 04-09-96 (05:42) Online Connections (410) National C

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