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Fresh Texas Salsa


7 medium tomatoes, chopped fine
1 small red onion, chopped fine
2 Jalapeno peppers, chopped fine
2 Yellow hot peppers, chopped fine
2 cans of chopped green chilies (8 oz total)
1 Bunch cilantro leaves picked off stem and chopped fine
1 8-oz can tomato sauce
1 tablespoon garlic salt

Use a food chopper to chop everything up fine. Serve immediately or keep for a day in the refrigerator.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.