Monday, January 14, 2008

Chunky Salsa

1 14.5 oz Can of Diced Tomatoes and Chile's
1 Bell Pepper
1/2 of a large onion
1-2 tbsp Cilantro (added to taste)
2-3 of Trappeys Tabasco Peppers
1 1/2 cups of water
2 Tbsp of Lime Juice

Dice the bell pepper and onion and place them in a large pot. Open the can of Tomatoes and Chile's and dump them in the pot (DO NOT DRAIN THE JUICE FROM THE CAN). Add the cilantro, water, Trappeys Tabasco Peppers, and lime juice. Put on a burner on medium low to medium high heat, stirring occasionally. Simmer until 2/3 to 3/4 of the water has cooked away.

Allow to cool in the fridge, and serve on any of your favorite dishes.

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