Clay's Kitchen : Salsa Recipes

Salsa Recipes

Eagle Squat Salsa

Recipe from: Chile Pepper magazine, June 2007, adapted from John Ammerman's World Championship-winning salsa
Servings: About 8 servings

5 pounds tomatoes, preferably heirloom variety, diced
4 cloves garlic, minced
2 bunches scallions, chopped
1 medium red onion, diced
1 bunch cilantro, chopped
2 jalapeños, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
juice of 2 limes
1 tablespoon salt
1 teaspoon cumin

In a large bowl, mix together all the ingredients. Adjust the salt to taste, and serve.

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