Sunday, October 24, 2010

Randy’s Salsa

Randy’s Salsa 


1-28 oz. can of chopped tomatoes
1-4 oz. can green chilies
2 chili peppers (I use 1 jalapeno pepper and 1 yellow banana chili)
1 bunch green onions, chopped
2 T. fresh cilantro leaves
1 t. chopped garlic
1 t. dried oregano leaves or 1 T. chopped fresh oregano
½ a lime, juiced
2 t. salt
1 t. ground pepper


Cut jalapeno and yellow chilies into three pieces and put in food processor.  Remove cilantro leaves from stems.  The stems will make it taste bitter.  Add leaves to food processor.  Put lid on Food processor and pulse five to six times or until jalapeno is finely chopped.  Add the green chilies, tomatoes, green onions, and finely chopped garlic, salt, pepper, oregano, and lime juice.  Put the lid on the food processor and pulse 10 times or until well mixed.  Store salsa in a non-metal, covered container in the refrigerator up to 10 days.  Serve with chips or in addition to any Mexican entrée.  To serve, uncover container and gently stir.
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