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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 36 |
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After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico Ingredients:
6 anaheim peppers, roasted and peeled |
4 large tomatoes, chopped |
3 green onions, sliced |
2 tablespoons minced fresh cilantro |
1/2 to 1 jalapeno pepper, seeded and minced |
1 garlic clove, minced |
1/3 cup red wine vinegar |
1/3 cup olive oil |
1/2 teaspoon pepper |
1 teaspoon salt, optional |
Directions:
1. In a large bowl, combine chilies, tomatoes, onions, cilantro, jalapeno and garlic. In another bowl, combine vinegar, oil, pepper and salt if desired; stir into vegetable mixture. Cover and chill for at least 2 hours. Yield: 4-1/2 cups.
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