 Recipe
submitted by G. E. Douglas of Ocean Springs, Mississippi USA.
Salsa Dip
- 3 firm tomatoes, orange-colored, not ripe,
cut into eighths
3 medium-sized onions, cut into eighths
1 to 2 garlic cloves, chopped
1 (26-ounce) can pickled jalapeno peppers, drained
- Process all ingredients in a blender or
food processor, including any vegetables that may have come with
the peppers, with short pulses until desired consistency is reached.
- Place in a glass container to serve (if
plastic containers are used, they will retain the smell of salsa
after being emptied). "Scoop" type corn chips go well
with this salsa. It also goes well on a variety of sandwiches
or other foods, like tacos or other such dishes. Enjoy.
Makes about 3 pints.
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