|
At the end of the summer, we have oodles of tomatoes and peppers from the garden. I developed this recipe using some of our bounty. Ingredients:
7 medium Roma tomatos, roasted then diced
2 tablespoons onion, chopped
2 tablespoons green onion, chopped
3 cloves garlic, minced
2 tablespoons fresh cilantro, chopped
2 tomatillos, chopped
2 jalapeno peppers, minced
1 anaheim chili, minced
1 teaspoon each cumin and sugar
1/2 teaspoon each salt, pepper
1 tablespoon lime juice
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Roast tomatoes on the stove (or the BBQ) in a hot cast iron skillet. Watch them carefully and turn them often. I leave the skin on for that great roasted taste.
In a large bowl, mix all the vegetables and then season with cumin, sugar, salt and pepper. Before serving stir in the lime juice. Serve with blue corn chips or flour tortilla chips.
Prep time: 20 minutes. Makes about 8 servings Recipe submitted by: Chef Cyndi
SoulRox.com - Jewelry to Nourish the Soul  For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
