Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

1st 75th Ranger Salsa




Source of Recipe


Pepperfool


List of Ingredients




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:

hot salsa
finely diced jalapenos with seeds removed

hotter
Leave the seeds in.

Hottest
Use diced habenero or scotch bonnets without the seeds



Recipe



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.