Ingredients
- 2 green bell peppers
- 4 tomatoes
- 4-6 chilies
- 1 tbsp tomato paste
- 2-4 cloves garlic
- 1 tsp sugar
- salt to taste
- 1 tbsp vinegar
Directions
PIERCE THE BELL PEPPERS AT THE STEM END WITH A FORK AND ROAST OVER A NAKED FLAME TILL BLACK ALL OVER.ENCLOSE IN A ZIPLOCK BAG TILL COOL,THEN TAKE OFF THE SKIN AND REMOVE THE SEEDS AND PUT IN THE BOWL OF A FOOD PROCESSOR.ROAST THE TOMATOES IN A SIMILAR MANNER AND GENTLY TAKE OFF THE SKIN. ADD TO THE FOOD PROCESSOR WITH THE REST OF THE INGREDIENTS AND PULSE A FEW TIMES TILL THE MIXTURE IS ROUGHLY CHOPPED.
SERVE WITH CORN CHIPS. THIS CAN BE SUCCESSFULLY FROZEN FOR 3 MONTHS AND THEN DEFROSTED IN A MICROWAVE OVEN
Print this recipe
Submitted 6/13/05.
Source: My recipe file
Submitted By: Taru Talwar
tarut@hotmail.com
Salsa