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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Susie Poe
I got this recipe from a friend in the 80's. She was married to a Ranger, thus the credit to the 1st battalion.
1 large tomato diced
1 very large onion or 2 jumbo vidalias diced
1 bunch of cilantro
2 cans of enchilada sauce or 1 pack of dry enchilada sauce mix (follow the instructions on the pack to make)
1 can tomato paste (for the enchilada sauce mix)
2 14 ounce cans of Mexican stewed tomatoes diced
2 4 ounce cans of chopped green chilies
Jane's Crazy Mixed Up Salt brand salt to taste
Options for hotter salsa:
Hot salsa
finely diced jalapeños with seeds removed
Hotter:
Leave the seeds in.
Hottest:
Use diced habenero or scotch bonnets without the seeds
Nobody else is really going to enjoy this and no, this doesn't make you a man:
Leave the seeds in when dicing the habeneros or bonnets
Prepare the enchilada sauce according to the instructions on the packet. Wash the cilantro and remove the stems from the cilantro. Run the cilantro leaves through a kitchen copper. Dice everything else and dump it in a large bowl. Salt to taste. Best with good salted corn tortilla chips.
Pepper Antidote:
Works on fingers and mouths — Very strongly recommended for use after dicing jalapeños, habeneros or scotch bonnets even if your fingers aren't burning. A glass of water and baking soda shaken not stirred. Gargle to put out a fiery mouth. Dip fingers and hands in to remove pepper acid from hands.