1 large tomato diced 1 large onion or 2 jumbo vidalias diced 1 bunch cilantro 2 cans enchilada sauce
OR 1 pack dry enchilada sauce mix (follow the instructions on the pack to make) 1 can tomato paste (for the enchilada sauce mix) 2 14 oz cans Mexican stewed tomatoes diced 2 4 oz cans chopped green chilies Jane's Crazy Mixed Up Salt brand salt to taste
Optional for hotter salsa:
finely diced jalapenos with seeds removed
Leave the seeds in.
Use diced habenero or scotch bonnets without the seeds
Nobody else is really going to enjoy this and no, this doesn't make you a man:
Leave the seeds in when dicing the habeneros or bonnets
Prepare the enchilada sauce according to the instructions on the packet. Wash the cilantro and remove the stems from the cilantro. Run the cilantro leaves through a kitchen copper. Dice everything else and dump it in a large bowl. Salt to taste. Best with good salted corn tortilla chips.
Pepper Antidote: works on fingers and mouths. Very strongly recommended for use after dicing jalapenos, habeneros or scotch bonnets even if your fingers aren't burning. A glass of water and baking soda shaken not stirred. Gargle to put out a fiery mouth. Dip fingers and hands in to remove pepper acid from hands. Bass are toys. Gills and Trout are food. There is a fine line between fishing and standing on the shore looking like an Idiot Fast, Free Registration Tell them TubeN2 sent ya
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