The Foodie Gazette

Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte

Salsa

Throw together in food processor or blender

2 green onions
0 3 small green chili peppers? (1 pepper is 1 alarm, 2 is 2 alarm, etc)
1/2 cup parsley
1 cup cilantro
1 tsp salt
1 tsp pepper
1/4 cup cider or wine vinegar

and blend until fine. Add

3 large fresh tomatoes
1 28 can whole tomatoes, drained

For chunky salsa, blend briefly. Or make smooth salsa by blending longer.
Add tomato sauce or paste to thicken and prevent separation.

Yields 4 5 cups.

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by on July 14, 2004. categorized as Favorites, Mexican, Sauces

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