Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Mediterranean Salsa

Recipe from: Karl E. Moser (KE3NF)
Servings: About 3 cups

2 or 3 fresh jalapeño peppers
28 ounce. canned tomatoes, drained, or 5 fresh chopped
1 can chopped green chilies, or 1 can of Rotel
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
½ green pepper, quartered
½ cup vinegar
2 teaspoon. minced garlic
1 teaspoon. salt
1 teaspoon. cumin
¼ cup fresh oregano, or 1 teaspoon dried

Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator. Serve with cornchips as a dip or use as a condiment for grilled chicken or fish.

Note:
Add more tomatoes if sauce is too hot or more jalapeño peppers if not hot enough.


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