Salsa (didier)
- Course: Condiments Salsas Sauces and dressings
- Cuisine: Various North American Various South American
- Yield:
Salsa (didier) ingredients
- 28 oz can tomatoes
- 1⁄2 c Chopped onion
- 1⁄2 c Chopped fresh cilantro
- 1⁄2 t Lemon pepper
- 1⁄2 t Dried oregano
- 1⁄2 t garlic Powder
- 2 1⁄2 T Lime Juice
- 2 Diced jalepeno peppers
- 2 Minced garlic Cloves
- 1 t Diced habanero peppers
Cooking Salsa (didier)
1. Mixi all ingredients in a bowl and refrigerate at least 30 minutes.
2. The tomatoes can be regular, italian, pureed, fresh (4-5 of them) or tomatillos.
3. I prefer a mixture of fresh and pureed.
4. I also sometimes add green/yellow/red peppers, green chiles or whatever else i find in the fridge.
5. This recipe is a variation of one i found in the chicago tribune.
6. Enjoy allan didier.
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