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Guatemalan Chile Salsa
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2 10-ounce cans Mexican green tomatoes, drained, about 2 cups
3 cloves garlic, crushed
3 fresh hot red or green peppers, seeded and finely chopped
1/2 cup white vinegar
1/4 tsp. ground allspice
1/4 tsp. oregano
salt, freshly ground pepper
Put the tomatoes, garlic, and hot peppers into a small saucepan and cook together for a few minutes until the tomatoes have disintegrated, stirring two or three times. Add the rest of the ingredients and cook for a few minutes longer, or until the mixture is well blended. Bottle and refrigerate
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