Texas Salsa (not Latin but close to it -- but not hot)

Recipe Ingredients

2 cups	125g / 4.4oz	Chopped onions
1 1/2 cups	219g / 7.7oz	Chopped green peppers
1 teaspoon	5ml	Unroasted cumin seeds
1 teaspoon	5ml	Crushed garlic
1 teaspoon	5ml	Crushed peppercorns
1/3 cup	65g / 2.3oz	Vegetable shortening
2 lbs	908g / 32oz	Canned, peeled plum tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the first five ingredients in the vegetable shortening , stirring until onions are wilted. Add the tomatoes and simmer for 5 minutes, mashing with a fork. Season to taste with salt and pepper. Serve hot or cold.

This recipe yields 6 cups of sauce.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.