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Salsa

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Ingredients
  Green onions 3 , cut into 1 inch pieces
  Stalk celery 1 , cut into 1 inch pieces
  Canned green chili peppers 2 Ounce, halved, rinsed, and seeded (1/2 Of A 4 Ounce Can)
  Lightly packed cilantro/Parsley 2 Tablespoon, stemmed
  Tomato 1 Large, peeled and quartered
  Vinegar 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Bottled hot pepper sauce 2 Drop
Directions

Place steel blade in work bowl, Add onion and celery; process with on/off turns till finely chopped.
Transfer to mixing bowl.
Reinsert steel blade in work bowl; add chili peppers and cilantro or parsley.
Process with on/off turns till finely chopped.
Add to onion-celery mixture.
Reinsert steel blade in work bowl.
Add tomato; process with on/off turns till coarsely chopped.
Add to onion-celery mixture; add vinegar, Worcestershire sauce, garlic salt, oregano, and hot pepper sauce.
Mix lightly.
Cover and chill overnight.
Serve with beef roasts or steaks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salsa
Interest: 
Holiday, Party, Healthy
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes

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