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| 1 | | bunch | | green onions, chopped |
| 3 | yellow peppers | |||
| 4 | jalepeno peppers | |||
| 1 | bunch | cilantro, cleaned and chopped | ||
| 1 | 16-ounce can | stewed tomatoes (mexican style) | ||
| 1 | 8-ounce can | tomato sauce | ||
| 1 | teaspoon | garlic salt | ||
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| Boil peppers in a small amount of water until soft (approximately 20 minutes). Add cold water and let sit until cool. Meanwhile, put tomatoes and tomato sauce in a mixing bowl. When chopping cilantro, try to remove as many stems as possible... ideally, you only want the leaves. Add cilantro and green onions to the tomato mix. Sprinkle with garlic salt to taste. Cut each pepper in half lengthwise and gently scrape seeds to the side. Using a fork, apply some pressure to the pepper and scrape off the "meat" leaving the thin skin behind. Mash the "meat" of each pepper and add to the tomato mix. For "hotter" salsa, add some seeds to the mix. The more seeds, the hotter. Serve with tortilla chips and enjoy... |
