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Recipe : Entry # 5624
Michi Jordan
Recipe Title
Hot Mexican Salsa
Recipe Theme
Clarke-Washington EMC
3 large tomatoes, coarsely chopped
3 canned of fresh jalapeƱo peppers
3 tablespoons chopped green onion with tops
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1 1/2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon sugar
Position knife blade in food processor bowl. Add all ingredients. Top with cover. Pulse 5 to 6 times or until mixture is chunky. Cover and chill. Yield three cups. You can serve this with anything you like. If you do not have a food processor, cut ingredients in chunks. You can use bell pepper (2 large) instead of jalapeƱos.