Doug's Salsa Recipe (English)
    -----------------------------

    2   Lg. Cans  Skinned Tomatoes (More or less to your taste)
    1-2 Each      Large Onions (Cut up into small pieces)
    1-2 Cans      Tomato Puree
    2   Each      Green Peppers (Cut up into small pieces)
    1   Each      Yellow Pepper (Cut up into small pieces)
    1   Each      Red Pepper (Cut up into small pieces)
    5-6 Each      HOT Red Spanish Salsa Peppers (Cut up into small pieces)
                  ..OR..
    7-8 Each      Jalapeño Peppers (Cut up into small pieces)

    3   Squirts   Tobasco Sauce
    1   Tablespn  Lemon or Lime Juice
    ½   Bag       Taco Spice Mix
    2   Tablespn  Sugar
    1   Teasp     Salt
    1   Tablespn  Spicy Spaghetti Seasoning
    1   Teaspn    Jamaican Jerk Seasoning (Stong Spicy Mix)
    3   Cloves    Garlic (Crushed)
    1   Bunch     Fresh Corriander (Minced)

    Note: The quantities above are approximate.  Based on the sizes of each
          vegetable, the quantities may be adjusted to suit personal
          preferences.  I usually "eyeball" the quantities of each based on
          what the mix of vegetables looks like.  Adjust the amount of hot
          peppers according to how much pain and suffering you wish to
          subject yourself to.

    1) Precook the Onions and Peppers in a microwave until slightly tender.

    2) Mix all of the above ingredients in a large iron kettle and simmer
       for 2 hours.  Strain as much of the final salsa as you want through
       a strainer in order to remove excess juice to thicken the salsa.

       Note: The recovered juice makes a dynamite Bloody Mary!

   Last Updated: 23Sep1998 16:30
   ©Copyright 1998 PCC