Pantry: Del Monte Mexican Style Stewed Tomatoes; tabasco, or pick-a-pepper, or other hot red-pepper sauce
Chop the tomatoes. Drain, reserving liquid. Combine the other ingredients with the tomatoes. Taste. Add additional hot pepper sauce, if desired. Add reserved juice if needed. Makes 2 cups. Chill if desired.
PAT's VARIATION 1 can Mexican style tomatoes, drained and chopped (stewed or not) 6 ounce can of Casera Sauce (Simple), canned, with liquid 1 tablespoon chopped cilantro 1 tablespoon lime juice 1/4 cup prepared salsa verde, tomatilla (optional)
CASERA SAUCE (MILD) 1 cup concasser of ripe tomato 1/2 cup red or white onions, 1/4" dice 1 tablespoon sea salt 1/2 tablespoon dried cilantro leaves red pepper flakes -- to taste
Mix in glass container. Cover. Age in refrigerator, swirling occasionally, for 7 days. Add lemon juice as needed.
webbed - ask patH via mc-recipe
Posted to MC-Recipe Digest V1 #150
Date: Sat, 13 Jul 1996 11:25:18 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Del Monte and Woman's Day
