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TAIL OF THE DRAGON SALSA




Source of Recipe


the web


List of Ingredients




4 cups fresh-squeezed lime juice (from 10 to 12 large limes)

1 to 2 tablespoons chicken base or 8 to 10 chicken bouillon cubes, crushed

1 to 2 teaspoons ground dried tepin peppers (see note)

1/4 cup minced garlic or to taste

5 teaspoons ground cumin or to taste (see note)

1/2 cup white vinegar

1 gallon (4 quarts) canned diced tomatoes, undrained

3 to 6 tablespoons chili powder

12 green onions, trimmed and coarsely chopped

2 bunches fresh cilantro, coarsely chopped, or to taste

Recipe



n a large bowl, combine lime juice and chicken base. Stir until base is dissolved. Add peppers, garlic, cumin, vinegar, tomatoes and chili powder. Using an immersion blender, pulse until mixed but not totally smooth. (Or pulse in batches in a countertop blender.) Stir in onions and cilantro.

Note: Tepin peppers are hard to find; pequin peppers may be substituted. More cumin gives the salsa a Southwestern flavor, less will allow the lime flavor to come through.

Yield: 1 1/2 gallons.