Paul's Salsa Recipe

Mexican Dips

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Ingredients:

5 large tomatoes diced, 1/2 Cup of beer, 2 tbpns each of light oil and dark vinegar, 1 tspn of salt, 1 tspn black pepper, 1 fine chopped jalapeno pepper, 1 diced medium onion, 1 diced medium green pepper, lots of fine chopped garlic, to taste, half cup od fine chopped cilantro. Optional ingredients, avocado chopped, more jalapeno peppers for heat.

Directions:

Mix Beer, vinegar, oil, salt and pepper in a bowl. Dice Tomatoes and place in bowl. Clean hands and dry. Mash tomatoes with hands felling for and softening large tomato diced pieces. This also mixes the base of your entire salsa. As items are diced mix into bowl. Add Crystal Louisiana Hot Sause, or your favorite hot sauce to make it hotter. Let sit in bowl covered for several hots so that flavors marry, serve with chips, marinate chicken or add corn and serve warm over grilled chicken.

Not sure, all fresh, shelf life about a week, vinegar helps preserve.

I've never had any complaints, enjoy! For more of a puree blend ingredients. I prefer chunky!

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Submitted 6/13/05.
Source: My Years of Trying
Submitted By: Paul Connolly
PGConnolly@aol.com
Paul's Salsa


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