Preparation:
1. Trim the ends off the hot peppers and chop them finely, but don't remove the core or seeds.
2. In a large pot (dutch oven) heat enough olive oil to cover the bottom with about 1/8 inch, on low-med heat. Add garlic and saute for a few minutes, making sure it doesn't stick. Add onions. Saute until translucent. Add oregano, parsley, and whatever other spices you might like (to your own taste). Keep cooking, stirring regularly, until the mixture is quite soft.
3. Chop fresh tomatoes or mash canned ones fairly fine (depending on how chunky you want it). Add them to the pot. Add tomato sauce and paste. Let simmer a while.
Author's Notes:
Somebody asked for a good salsa recipe a while ago...here's one of my husband's invention that we both really like. It's great for dipping corn chips!
Great for dipping corn chips or to top off rice and beans.
Difficulty : easy.
Precision : approximate m |
