Max Lippitt Salsa


Recipe By     : rec.food.cooking - Jody Lytton
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      16 oz cans    whole peeled Tomatoes
   1      small can     green chiles -- (optional)
   1                    yellow or white onion -- chopped
   1      bunch         green onions
   9                    jalapenos
   1      tablespoon    Oregano
   1      tablespoon    Garlic Powder
   1      teaspoon      red pepper
   1      teaspoon      crushed red pepper

Put tomatoes, yellow/white onions and jalapenos in food processor and 
pulse quick just to chop up coarsely OR break up tomatoes by hand and 
finely chop, with knife, the yellow/white onions and jalapenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalapeno vinegar to Salsa if it will not be 
eaten that day, for preservative.

From: rec.food.cooking - lytton@hobie.mlb.semi.harris.com (Jody Lytton)
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html